1/2 c. butter
1 c. water
1 pkg. Kellogg's seasoned croutons
2 1/2 c. chicken, cooked
1/4 c. diced celery
1/2 c. mayonnaise
1/2 c. diced onions
3/4 tsp. salt
1 1/2 c. milk
1 can cream of mushroom soup
Cheese
2 eggs

Melt butter, add water and mix with croutons. Place half of mixture in 9x13 inch pan.

Mix chicken, celery, mayonnaise, onion, and salt and spread mixture over stuffing. Put remaining stuffing on top. Beat the eggs and milk and pour over. Cover with foil and refrigerate overnight. Take out 1 hour before baking.

Spread soup on top and bake uncovered for 50 minutes at 325 degrees. Cover with slices of cheese and return to oven for 10 minutes.