1 (8 oz.) pkg. bread stuffing (I use Pepperidge Farm)
1 cup hot water
1/2 cup (1 stick) butter, melted
2 1/2 cups diced chicken, cooked
1/2 cup onion
1/4 cup celery
1/2 cup mayonnaise
1/4 tsp. salt
2 eggs
1 1/2 cups milk
1 (10 oz.) can cream of mushroom soup
grated or shredded cheese, for sprinkling

Mix stuffing with hot water and melted butter. Place half in a buttered pan.

Mix chicken, onion, celery, mayonnaise, salt and spread over stuffing. Top with remaining stuffing.

Beat eggs and milk; pour over mixture. Spread mushroom soup over the top. Sprinkle with cheese. Put in refrigerator overnight.

Bake, uncovered, at 325°F for 50 to 60 minutes.

Makes 10 to 12 servings.