1 pkg. stuffing mix (Pepperidge Farm)
1 stick butter
2 1/2 c. cooked boned chicken
1/4 c. chopped green onion
1/2 c. chopped celery
1 c. water
2 eggs
1/2 c. milk
Salt to taste
1/2 c. mayonnaise
1 can cream of mushroom soup

Mix stuffing mix, water and butter together. Put in shallow baking dish (13 1/2 x 8 3/4 inches). Use only 1/2 of the mixture. Mix chicken, onion, celery, salt and mayonnaise together. Put on top of stuffing in the pan. Put remaining stuffing over the chicken mixture. Beat eggs and add milk. Pour over the entire dish and refrigerate overnight. Remove one hour before baking. Cover with cream of mushroom soup. Bake at 325 degrees for 40 minutes. May sprinkle with Parmesan cheese.