Chicken And Dressing Casserole

• 3 lb. fryer, boiled, deboned and broken into small pieces
• 1 pkg. Pepperidge Farm cornbread dressing, or bake fresh cornbread and crumble
• 2 c. chicken broth
• 1 stick melted margarine
• 1/2 c. chopped celery
• 1/2 c. chopped onion
• mayonnaise
• 2 eggs, beaten
• 1 1/2 c. milk
• 1 can cream of mushroom soup
• 2 c. shredded Cheddar cheese

1. In oblong casserole dish spread cornbread.
2. Mix melted margarine and chicken broth.
3. Pour over cornbread.
4. Mix chicken, chopped celery and onions.
5. Mix with mayonnaise (enough mayonnaise to make like chicken salad) and spread over dressing.
6. Beat eggs and 1 1/2 cups milk.
7. Pour over chicken mixture.
8. Poke holes so milk and egg mixture will penetrate to dressing layer, too. Refrigerate overnight.

fryer, cornbread dressing, chicken broth, margarine, celery, onion, mayonnaise, eggs, milk, cream of mushroom soup, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=913625 (may not work)