3 chicken breasts, cooked and shredded
2 c shredded cheddar cheese
2/3 c mayonnaise
1/4 c green onions
1 stick butter or margarine
2 c chicken broth
14 oz pkg Pepperidge Farms Cornbread Stuffing mix
1 c milk
1 c water
1 can cream of mushroom soup
Melt stick of margarine in cup of water by heating in the microwave. Place stuffing mix in bowl. Pour water and margarine over and stir. Add 2 eggs and chicken broth, stir.
In separate bowl, combine shredded chicken, mayo, and onions. Stir well.
Place 1/2 of stuffing mix in bottom of a 9×13 pan. Top with all of chicken mixture. Dash salt over chicken. Top with remaining stuffing mix. Beat together remaining two eggs and milk. Pour over mixture in pan. Cover and place in refrigerator for at least eight hours.
Before baking, remove cover and spread cream of mushroom soup over top. Place in 350 oven, uncovered, and bake for 45 minutes. Remove from oven and top with shredded cheese. Return for another five minutes, or until cheese is melted.
Stuffing before eggs and milk
After eggs and milk
Spread half of stuffing mixture on bottom of 9x13
Next add chicken mixture
Top with remaining stuffing
Pour egg and milk over the top
Cover with foil and refrigerate overnight
Before baking spread 1 can cream mushroom soup over top and bake for 45 min
Top with cheese and return to oven until bubbily