1 cup butter or margerine -- melted and divided
1 cup water
2 1/2 cups chicken -- cooked and diced
1/2 cup green onions, chopped
1/2 cup celery, chopped
3/4 tsp. salt
2 eggs, slightly beaten
1 1/2 cups milk
10 3/4 oz. can Cream of Mushroom soup
1/2 cup green onion, white part only --chopped
Parmesan or American cheese -- grated
Combine stuffing mix, 1/2 cup margerine, and water. Place half of mixture in greased 9 X 13 inch baking dish. Combine chicken, white and green parts of onion, celery, salt, and remaining 1/2 cup of margerine. Top with remaining stuffing mixture.
In a small bowl, beat together eggs and milk. Pour evenly over casserole. Cover and refigerate at least 1 hour, or overnight. Spread soup evenly over top of casserole before baking. Bake at 325* for 40-45 minutes. Sprinkle with cheese and bake for 10 minutes longer or till cheese bubbles. Makes 8 servings.
Submitted by Janice H.
