Chicken Casserole(Serves 8 To 12)

• 1 (6 oz.) box Stove Top stuffing (chicken flavor)
• 1/2 stick margarine
• 1 c. water
• 2 whole chicken breasts, cooked, cooled and cut up
• 1/2 c. diced celery
• 1/2 c. diced onion
• 1/2 c. Hellmann's mayo
• 1 can drained sliced water chestnuts
• 1/2 tsp. lemon pepper
• salt to taste
• 2 eggs
• 1 1/2 c. milk
• 1 can cream of mushroom soup

1. Grease 7 x 11-inch flat casserole.
2. Spread 1/2 prepared stuffing mix in casserole.
3. Cover with chicken chunks.
4. Mix together celery, onion, mayo and lemon pepper; spoon over chicken. Cover with water chestnut slices.
5. Cover with remainder of stuffing mix.
6. Beat eggs with fork; add milk.
7. Pour over casserole.
8. Cover with foil and refrigerate overnight.
9. Before baking, spoon the undiluted mushroom soup over all.
10. Bake at 350u0b0 for 45 minutes.
11. Spread with grated Cheddar cheese and return to oven 15 minutes.
12. Cut in squares to serve.

chicken flavor, margarine, water, chicken breasts, celery, onion, mayo, water, lemon pepper, salt, eggs, milk, cream of mushroom soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=259182 (may not work)