3 1/2 c. or 1 sm. pkg. Pepperidge Farm herb seasoned stuffing
1 stick butter, melted in 1 c. hot water
1/4 c. green onions with tops
1/2 c. diced celery
1/2 c. mayonnaise
1/4 tsp. salt
2 1/2 - 3 1/2 c. diced chicken or turkey
2 eggs
1 c. milk
1 can cream of mushroom soup
Grated cheddar cheese

Mix stuffing with butter melted in hot water. Combine onions, celery, salt and mayo in separate bowl. Then mix well with bread mixture. In greased 9"x13" pan, pat half of bread mixture (or 2/3). Spread on chicken. Top with rest of bread. Beat eggs in milk, pour over all. Refrigerate overnight. Take out 2 hours before serving and spread with mushroom soup.

Bake, uncovered at 325 degrees for 40 minutes. Sprinkle with grated cheese and bake 10 minutes longer.