Cook celery & onion until tender. Combine stuffing mix, butter & chicken broth, place 1/2 in a greased 9 x 13 inch pan. Combine chicken, onion, celery & salad dressing. Spread over stuffing mixture. Cover with remaining stuffing. Beat eggs & milk and pour over top. Cover with foil and refrigerate at least 6 hours or overnight. Remove from refrigerator 1 hour before serving. Spread with cream of mushroom soup (undiluted). Bake at 325 for 40 minutes uncovered. Sprinkle with cheese & bake 10 minutes longer or until cheese is melted. Cool slightly & cut into squares.
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|Serving Size: 1 Serving (700g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 208 (38%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 80.8mg||25 %|
|Sodium 1687.4mg||58 %|
|Potassium 785.2mg||21 %|
|Total Carbohydrate 64.9g||19 %|
|Dietary Fiber 11.1g||45 %|
|Sugars, other 53.7g|
|Protein 21.4g||31 %|
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Calories per serving: 546
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