Mix left over dressing with butter and water. Pat half of it into a greased 9 by 13-inch pan.
Mix turkey, celery, onions, chives, mayonnaise, salt and pepper together and pour over the first layer. Sprinkle the rest of the dressing mixture over the top of the turkey mixture. Beat eggs, milk, and cream of mushroom soup; pour evenly over the top. Cover with foil and refrigerate overnight.
One hour before baking, preheat oven to 350 degrees F, and bake for 50 minutes, covered. Remove cover and sprinkle with shredded Parmesan cheese; bake for 10 minutes more. Allow to cool 15 minutes before cutting into 12 squares.
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Mix left over dressing with butter and water. Pat half of it into a greased 9 by 13-inch pan.
Mix turkey, celery, onions, chives, mayonnaise, salt and pepper together and pour over the first layer. Sprinkle the rest of the dressing mixture over the top of the turkey mixture. Beat eggs, milk, and cream of mushroom soup; pour evenly over the top. Cover with foil and refrigerate overnight.
One hour before baking, preheat oven to 350 degrees F, and bake for 50 minutes, covered. Remove cover and sprinkle with shredded Parmesan cheese; bake for 10 minutes more. Allow to cool 15 minutes before cutting into 12 squares.
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