2 (8 oz.) pkg. Pepperidge Farm dressing pkg.
2 sticks butter, melted
2 c. chicken broth
3 c. diced chicken or turkey
1 c. onion, chopped
1 c. celery, chopped
1 c. mayo
4 eggs, slightly beaten
3 c. milk
2 cans mushroom soup
grated cheese

Mix and divide Pepperidge Farm dressing, butter and chicken broth. Put half in bottom of baking pan.

Mix chicken or turkey, onion, celery and mayo thoroughly and spread over dressing in pan.

Beat eggs slightly with milk. Pour over contents. Cover top with other half of bread stuffing. Cover with Saran Wrap and leave in refrigerator overnight. Take out 1 hour before baking. Spread mushroom soup over top. Bake uncovered at 325° for 40 minutes. Spread grated cheese over top and return to oven for 10 minutes. Will serve 24 or more.

Recipe can be easily cut in half. Use two fryer broiler chickens, approximately 3 pounds each for 6 cups chicken. Bake chicken before adding to casserole. Turkey can be substituted.