1 (8 oz.) pkg. seasoned bread stuffing
1/2 c. butter, melted
1 c. water

FILLING:

2 1/2 c. diced, cooked chicken
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. mayonnaise
1 tsp. salt

TOPPING:

1 1/2 c. milk
2 eggs
1 can cream of mushroom soup
1 c. grated cheddar cheese

The day before serving, make crust of stuffing mix, butter, and water. Spread half of it in large Pyrex dish. Combine filling ingredients and spread over crust. Beat eggs and milk together and pour over filling. Add remainder of crust on top. Cover and refrigerate overnight. One hour before serving, spread the undiluted mushroom soup over the top. Bake at 325 degrees for 40 minutes. Remove from oven and sprinkle with the cheddar cheese and bake an additional 10 minutes. Serves 12.