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

FILLING:

2 1/2 c. cooked, diced chicken
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. mayonnaise or salad dressing
2 eggs

TOPPING:

1 can cream of mushroom soup, undiluted
1 c. grated cheddar cheese

Combine crust ingredients, mix lightly. Spread half of crust mixture in buttered 13 x 9 x 2 inch baking pan. In bowl, combine chicken, onion, celery, salad dressing and salt. Spread chicken mixture over bottom crust; top with reserved crust mixture. Beat together eggs and milk; pour over all. Cover with foil and refrigerate. (Can freeze for future use.)

An hour before cooking, remove casserole from refrigerator; spread mushroom soup over top. Bake at 325 degrees for 40 minutes. Sprinkle with cheese, bake 10 minutes more.