Chicken and Dressing Casserole

In a small skillet, melt butter. Saute onion and celery for 5 minutes. Add in mushrooms and cook for an additional 3 minutes.

Take out 1/4 of the mixture. Set aside to combine with chicken. In a separate bowl combine stuffing and remaining vegetables, mix thoroughly. Place 3/4 of the mixture in a 9x13 inch baking dish. The last 1/4 is used for topping.

Mix chicken with mayonnaise, and the vegetables that you set aside in the beginning; spread over stuffing.

Mix eggs with broth and milk; pour over stuffing and chicken. Refrigerate for at least 3 hours. (it can sit overnight as well.)

One hour before cooking, in a small mixing bowl, mix cream of mushroom soup and 1/2 can of water. Poke holes in stuffing and pour the mixture into the holes. Let stand for 15 minutes.

Add remaining dressing on top for a crunchy topping.

Bake at 350 degrees for 35 to 40 minutes, or until bubbly.