4 c. cornbread, crumbled
1 stick butter, melted
2 c. chicken broth
2 1/2 c. chopped cooked chicken
1/2 c. chopped celery
1/2 c. chopped onion
1/4 c. chopped green onion
1/2 c. mayonnaise
1/2 tsp. salt
2 beaten eggs with milk to make 1 c. liquid
1 can cream of mushroom soup
1 c. chicken broth
Parmesan cheese

Prepare night before. Combine first 3 ingredients. Put half of mixture in large casserole dish. Combine next 6 ingredients. Spread on top of cornbread mixture. Top with remaining half of cornbread mixture. Pour egg and milk mixture over casserole. Cover with plastic wrap and refrigerate overnight.

Before cooking, mix soup and 1 cup chicken broth and pour over casserole. Bake uncovered at 350 degrees for 60 minutes or until hot and bubbly. Remove from oven and sprinkle with Parmesan cheese. Bake 5 minutes longer. Great for Thanksgiving and Christmas.