Chicken Cornbread Casserole

• 1/2 c. diced onion
• 1/2 c. green onion (optional)
• 1/2 c. diced celery
• 2 pkg. Stove Top cornbread stuffing
• 2 1/2 c. turkey or chicken, cooked
• 2 eggs
• 1 1/2 c. milk
• 1/2 c. mayo
• 3/4 tsp. salt
• 1 can cream of mushroom soup
• 2 c. chicken broth

1. Saute onion and celery.
2. Prepare 1 package of stuffing mix; put in greased 9 x 12-inch pan.
3. Spread diced chicken on top of stuffing.
4. Prepare second box of stuffing mix; put on top of chicken.
5. Add celery, onion and chicken broth.
6. Beat eggs, milk, mayo and salt.
7. Pour on top.
8. Cover with foil and refrigerate overnight.
9. Before baking, put cream of mushroom soup on top. Bake at 350u0b0 for 1 1/2 hours.

onion, green onion, celery, stove top cornbread stuffing, turkey, eggs, milk, mayo, salt, cream of mushroom soup, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=169257 (may not work)