1 pkg. Pepperidge Farm cubes
1 c. chicken broth
1 stick butter, melted
1/2 c. real mayonnaise
1/2 c. chopped celery
1/4 c. green onions or chives
1/2 c. chopped onions

Mix well all of above. Put half of bread mix in a greased 9 x 13 pan. Add 3 cups cooked chicken on top of bread mix then add rest of bread mix. Pour 1 cup milk and 2 beaten eggs over top. Cover with foil and refrigerate overnight. Before baking spread 1 can mushroom soup mixed with 1/2 cup milk over top. Bake uncovered 45 minutes at 325 to 350 degrees. Sprinkle 1/2 cup Mozzarella cheese shredded on top and bake until melted.