Overnight Chicken Casserole

   1      package       Chicken Stovetop Stuffing
   1      cup           hot water
   1      stick         margarine
   2 1/2  cup           cooked chicken -- chopped
     1/2  cup           onion -- chopped
     1/2  cup           celery -- chopped
     1/2  cup           mayonnaise
   2      large         eggs
   1 1/2  cups          milk
   1      can           cream of mushroom soup (10.75 oz.)

Lightly grease or spray a 9 x 6 (or equivalent size) inch casserole dish.

Prepare stuffing with hot water and margarine. Place 1/2 of the stuffing into the prepared casserole dish.

Mix chicken, onion, celery, mayonnaise, place on top of the stuffing.

Mix eggs and milk, and pour over the chicken mixture. Top with remaining 1/2 of the dressing. Refrigerate overnight.

Next day spread with soup.

Bake 350 for 1 hour.Jenn B aka Mom2Sam and Tiny Back of Box, jar and cans recipes NEW GROUP Check them out

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