1/2 c. melted margarine
1 c. water
1 (1 1/2 lb.) box Stove Top
1/2 c. diced onion
1 c. Cheddar cheese
1/2 c. diced celery
1/2 c. salad dressing
1 whole chicken, cooked and
1 can water chestnuts
3/4 tsp. salt
1 c. fresh mushrooms, sliced
1 1/2 c. milk
1 (10 oz.) can cream of
1 soup can milk
1 c. grated cheese
Melt the margarine and add 1 cup water. Combine stuffing
mix, onion, 1 cup cheese and celery. Spread 1/2 of mixture in
a 9 x 13-inch pan. Combine salad dressing, chicken and salt.
Spread on top stuffing layer. Slice water chestnuts and
mushrooms; sprinkle on. Spread on remaining stuffing. Beat
eggs and blend 1 1/2 cups milk. Pour over all; cover and
refrigerate overnight. Just before baking, combine the soup
with can of milk. Pour over chicken mixture. Bake at 325 degrees for
1 1/2 hours; about 15 minutes before end of baking, sprinkle 1
cup grated cheese.
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