2 (3 ounce) cans chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can divided dressing
1 cup sliced cooked chicken
2 tablespoons butter
1 1/2 cups shredded Cheddar cheese
2 eggs, beaten
1/4 cup shredded mozzarella cheese
1/4 cup mayonnaise
In a small saucepan, combine chicken broth, cream of chicken soup, cream cheese and 1/4 cup mayonnaise. Bring to a slow boil. Reduce heat, and simmer 10 minutes.
Place the chicken in a 9 inch roll dish. Pour gravy over the chicken. Sprinkle chicken with cheese, fold chicken over sauce and cover with mozzarella cheese and mayonnaise. Cover, and refrigerate 5 hours.
To serve, spoon gravy mixture over chicken roll, top with cheese mixture and sprinkle with mayonnaise.