CRUST:

1 (8 oz.) pkg. Stove Top dressing (chicken flavor)
1/2 c. melted butter
1 c. water

The day before serving, combine crust mix lightly. Spread half in buttered 13 x 9 pan or dish.

FILLING:

3 c. or more diced chicken
1/2 c. chopped onion
1/2 c. chopped celery
1 tsp. salt
2 eggs
1 1/2 c. milk
1/2 c. mayonnaise

Combine chicken, onion, celery, and mayonnaise. Spread over bottom crust. Top with reserved crust. Beat eggs, salt, and milk; pour over all. Cover with foil and refrigerate overnight. An hour before cooking, remove from refrigerator.

TOPPING:

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

Spread soup over top. Bake at 350 degrees for 40 minutes. Sprinkle with cheese; bake 10 minutes more.