1 pkg. Pepperidge Farm seasoned stuffing
1 stick butter melted in 1 c. hot water
1/4 c. green onions with tops
1/2 c. diced celery
1/2 c. mayonnaise
3/4 tsp. salt
2 1/2 c. diced chicken or turkey
2 eggs
1 1/2 c. milk
1 can mushroom soup

Mix stuffing and butter melted in water and set aside. Combine with onions, celery, mayonnaise and salt; mix well with bread mixture. In greased baking dish, 9"x13", put half of bread mixture, then spread chicken, top with the rest of bread. Beat eggs in milk, pour over all. Refrigerate overnight. Take out 2 hours before serving and spread with mushroom soup. Bake, uncovered at 325 degrees for 40 minutes. Sprinkle with grated cheese and bake 10 minutes longer.