1 1/2 c. chopped onion
2 c. chopped celery
2 tbsp. butter
1 pkg. seasoned herb stuffing mix
1/2 c. butter
1 c. water
3 c. chopped, cooked chicken
1/2 c. mayonnaise
3/4 tsp. salt
1/2 tsp. pepper
2 beaten eggs
1 1/4 c. milk
1 can cream of mushroom soup

Saute onion and celery in 2 tablespoons butter. Spread half of stuffing mix in a greased 9 x 13 inch pan. Heat 1/2 cup butter and water. Pour over stuffing mix.

In a large bowl, mix chicken, sauteed onion and celery, mayonnaise, salt and pepper. Spread over stuffing mix in pan. Blend eggs and milk together. Pour over chicken mixture. Cover and refrigerate overnight.

One hour before baking, spread cream of mushroom soup over top of casserole and cover with remaining stuffing mix. Bake at 350 degrees for 1 hour.