Chicken Casserole

• 1 pkg. seasoned cornbread stuffing
• 1 stick butter, melted
• 1 c. water
• 2 1/2 c. cooked, diced chicken
• 1/2 c. chopped onion
• 1/4 c. green onion tops or chives
• 1/2 c. chopped celery
• 1/2 c. mayonnaise
• 3/4 tsp. salt
• 2 eggs, slightly beaten
• 1 1/2 c. milk
• 1 can cream of mushroom soup or cream of chicken soup
• shredded sharp cheese

1. Mix first 3 ingredients lightly.
2. Put half in buttered 12 x 8-inch casserole.
3. Mix next 6 ingredients thoroughly.
4. Put in casserole over bread mixture.
5. Top with remaining bread mixture. Mix beaten eggs with milk.
6. Pour evenly over bread mixture.
7. Cover with foil and refrigerate overnight.
8. Take out of refrigerator 1 hour before baking.

stuffing, butter, water, chicken, onion, green onion, celery, mayonnaise, salt, eggs, milk, cream of mushroom soup or cream of chicken soup, sharp cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=347203 (may not work)