2 c. cooked chicken, diced
1 can cream of mushroom soup
3 c. herb stuffing mix
1 c. onion, diced
1 c. walnuts, chopped
2 grated hard boiled eggs
1 c. chicken broth
1 c. mayonnaise
1 c. celery, diced
Salt & pepper

Combine chicken, eggs, celery, onion, walnuts, salt and pepper. In a separate bowl, empty soup, add chicken broth, and mayonnaise. Mix well and add to chicken mixture. Add 2 cups stuffing mix and mix well. Pour into large greased casserole. Sprinkle remaining crumbs on top and dot with butter. Bake at 350 degrees for 30 to 45 minutes or until it bubbles thoroughly and browns. Serve hot. Makes 8 servings.