7-8 whole chicken breasts (or 2 whole fryers)
1 sm. pkg. Pepperidge dressing, mixed with 1 stick melted butter
2 pkg. French style green beans
2 pkg. slivered almonds

Simmer chicken - let cool in broth. Remove from bone in large long pieces.

CREAM SAUCE:

2 cans cream of mushroom soup
1/2 c. milk
1 c. mayonnaise
1/4 tsp. curry
1 tbsp. lemon juice
1/4 c. grated sharp Cheddar
3 tbsp. white wine

Use 9 x 12 inch casserole. Sprinkle small amount dry dressing in buttered casserole. Layer 2 packages almost fully cooked green beans, then layer 2 packages almonds, then chicken. Cover with cream sauce - top with 1 1/2 cups dressing prepared according to directions. Bake 30-40 minutes at 350 degrees. Let set 15 minutes.