Hot Chicken Salad And Stuffing - cooking recipe

Ingredients

1 large hen, cooked and chopped (save broth)
1/2 c. onion, chopped
1/2 c. celery, chopped
1/2 c. mayonnaise
1 pkg. Pepperidge Farm cornbread mix
1 c. boiling water
1 stick margarine
2 eggs
1 1/2 c. milk
1 can cream of mushroom soup
salt and pepper to taste

Preparation

Bring broth and butter to boil.
Add cornbread mix and mayonnaise; blend well.
Spread 1/2 of the mixture in bottom of a large casserole.
Add chicken, onion, celery, salt and pepper. Add remaining 1/2 mixture.
Beat eggs well and add to milk.
Pour over casserole and let set in refrigerator overnight.
Pour mushroom soup over all and let set 1 hour.
Bake at 350\u00b0 for 40 minutes.