1 stick butter
1 (8 oz.) pkg. Pepperidge Farm Stuffing Mix (traditional flavor)
1 c. water
2 c. diced cooked chicken
1/2 c. chopped celery
1/2 c. onion, diced
1/2 c. mayonnaise
2 eggs, beaten
1 1/2 c. milk
1 can cream of mushroom soup
1 c. shredded Cheddar cheese

Melt the butter and add stuffing and water, mix well. Put half of this mixture in the bottom of a 9 x 13 inch pan. Mix together the chicken, celery, onion and mayonnaise. Spread this on top of the stuffing mixture, top with remaining stuffing.

Mix eggs and milk together pour over top, spread soup over top. Bake uncovered at 350 degrees for 45 minutes. Sprinkle with cheese and return to oven just to melt the cheese.