Ruth'S Chicken Casserole

• 1 (8 oz.) Pepperidge Farm dressing
• 1 stick melted margarine (butter)
• 1 c. chicken broth
• 3 c. diced chicken
• 1/2 c. chopped onion
• 1/2 c. chopped celery
• 1/2 tsp. salt
• 1/2 c. mayonnaise
• 2 eggs
• 1 1/2 c. milk
• 1 c. cream of mushroom soup
• 1 c. grated cheese

1. Mix dressing, butter and broth.
2. Divide in half and put 1/2 in bottom of 9 x 13-inch baking dish.
3. Mix chicken, onion, celery, salt and mayonnaise together and spread over the dressing in the pan.
4. Beat 2 eggs slightly with 1 1/2 cups milk.
5. Pour evenly over casserole contents.
6. Cover the top with the other half of dressing. Cover pan with foil and leave overnight.
7. Take out 1 hour before ready to bake.
8. Spread 1 can of mushroom soup over top.
9. Bake uncovered for 1 hour at 325u0b0.
10. Spread grated cheese on top and return to oven for 10 minutes.
11. Serves at least 12 or more.

dressing, margarine, chicken broth, chicken, onion, celery, salt, mayonnaise, eggs, milk, cream of mushroom soup, grated cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=445953 (may not work)