1 can cream of mushroom soup
1 can cream of celery soup
1 c. mayonnaise
1 c. shredded cheddar cheese
1 can mushrooms
Pepperidge Farm herb stuffing
2 lbs. chicken cutlets

Mix soup, mayo and mushrooms together in casserole. Layer the mixture with the chicken, cheese and the stuffing. Top with cheese and stuffing. Put pats of butter on top, add juice from 1/2 lemon or 1 1/2 tablespoons lemon juice. Bake at 375 to 400 degrees for 50 minutes until bubbly.