1/2 (8 oz.) pkg. herb stuffing (2 c.)
1 1/2 c. chopped, cooked chicken
1/4 c. minced celery
1 med. onion, chopped (1/2 c.)
3 eggs
2 1/2 c. milk
1 tsp. salt
2 oz. (1/2 c.) Swiss or Mozzarella, shredded

Sprinkle 1 cup stuffing in a buttered 8x8x2 inch pan. Sprinkle chicken, celery and onion. Top with remaining stuffing. Beat eggs slightly in medium bowl. Stir in milk and salt. Pour over stuffing and sprinkle with cheese. Refrigerate 1 hour or overnight. Bake at 375 degrees for 45 minutes or until puffy and golden. Remove to wire rack. Let stand 10 minutes. M-m-m good! 6-8 servings.