Chicken Casserole

• 2 1/2 c. chopped, cooked chicken
• 1 1/2 c. chopped green onion
• 1/2 c. chopped celery
• 1/2 c. mayonnaise
• 3/4 tsp. salt
• pepper to taste
• 2 eggs
• 1 1/2 c. milk
• 1 pkg. Pepperidge Farm herb mix
• 1 stick oleo
• 1 c. water
• 1 can mushroom soup

1. In large casserole dish, spread even 1/2 Pepperidge Farm mix. Melt oleo in water.
2. Pour over this, then mix chicken, onion, celery, mayonnaise, salt, pepper and spread over mix evenly.
3. Beat eggs well in milk.
4. Pour over chicken mixture.
5. Cover casserole with foil and refrigerate overnight.
6. Before cooking, remove casserole and let sit until room temperature.
7. Pour 1 can mushroom soup over top spreading even, then top with balance of Pepperidge Farm.
8. Bake 1 hour at 350u0b0.

chicken, green onion, celery, mayonnaise, salt, pepper, eggs, milk, herb mix, oleo, water, mushroom soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=292708 (may not work)