1 pkg. seasoned bread stuffing
1 stick butter, melted
1 c. water or chicken broth
3/4 c. cooked chicken, diced
1/2 c. chopped onions
1/4 c. green onion tops
1/2 c. celery, diced
3/4 tsp. salt
1/2 c. mayonnaise
1 sm. can mushrooms
2 eggs
1 1/2 c. milk
1/2 c. slivered almonds
1 can cream of mushroom soup
4-8 oz. shredded cheddar cheese

SAUCE: 1 can mushroom soup
1 sm. can mushrooms
1/2 c. sour cream

Mix bread stuffing, butter and water or chicken broth; pat into 13x9x2 pan. Mix cooked chicken, onions, onion tops, celery, salt, mayonnaise and mushrooms and place in pan over bread mixture.

Beat eggs and milk; pour evenly over casserole. Cover with foil and refrigerate overnight. Before baking, spread can of mushroom soup on top and sprinkle with almonds. Bake, uncovered, at 325 degrees for 40 minutes.