1 1/2 c. chopped green onions
1 c. water
2 c. chopped celery
2 tbsp. butter
1 pkg. herb stuffing mix
1/2 c. butter
3 c. chopped cooked chicken
1/2 c. mayonnaise
1 can cream of mushroom soup
3/4 tsp. salt
1/4 tsp. pepper
2 eggs (beaten)
1 1/4 c. milk
Almonds, if desired

Saute onion and celery in 2 tablespoons of butter.

Meanwhile spread half the herb stuffing mix in a greased 9x13 baking dish. Heat 1/2 cup butter in the water and pour over stuffing mix in baking dish.

In a large bowl mix chicken, sauteed onion and celery, mayonnaise, salt and pepper. Spread over stuffing mix in baking dish.

Blend eggs and milk and pour over mix in baking dish. Cover and refrigerate overnight. Remove from refrigerator one hour before baking. Spread soup over casserole and sprinkle with balance of stuffing mix. Sprinkle with sliced almonds, if desired. Bake 1 hour at 350 degrees.