Chicken Casserole

• 2 1/2 c. chopped cooked chicken
• 1 1/2 c. green onions or less
• 1 c. celery, chopped
• 1/2 c. salad dressing
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 2 eggs
• 1 1/2 c. milk
• 1 pkg. Pepperidge Farm herb bread crumbs
• 1 stick margarine
• 1 c. water
• 1 can cream of mushroom soup

1. Put 1/2 of bread crumbs in large casserole dish.
2. Heat margarine in water; pour over bread crumbs.
3. Mix chicken, onions, celery, salad dressing, salt and pepper; pour over crumb mixture. Beat eggs with milk; pour over mixture (do not stir).
4. Cover; refrigerate overnight.
5. When ready to bake, spread soup and remainder of Pepperidge Farm crumbs on top.
6. Bake at 300u0b0 for 50 minutes.

chicken, green onions, celery, salad dressing, salt, pepper, eggs, milk, herb bread crumbs, margarine, water, cream of mushroom soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=566058 (may not work)