2 pkg. stuffing mix (12 oz total)
1 stick melted butter
1 c. water or chicken broth
2 1/2 c. cooked chicken, chopped
1/2 cup mayonnaise
1/2 cup chopped onion (I leave this out)
1/2 tsp. salt
1 1/2 cups milk
2 cans cream of mushroom soup
2 cups shredded cheddar cheese (optional)
Directions: Butter casserole dish. Make chicken mixture in one bowl and set aside. Mix together stuffing mix and broth/water. Melt butter, add to the stuffing mixture, and stir until combined. All stuffing crumbs should be moist. Layer stuffing, chicken mixture and then stuffing mix again. Beat eggs and add milk. Pour over casserole (do not pack or smooth down, leave loose). Let chill in refrigerator for 2 hours or overnight. Before baking, pour cream of mushroom soup over top and bake at 350 for 40-45 minutes. Take out and sprinkle cheese over top of casserole. Bake an additional 5 minutes or until cheese is melted.
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