2 c. cooked chicken, cut up
1/2 c. celery, chopped
1 tbsp. pimento, chopped
1 tbsp. onion, cut fine
1 tbsp. parsley
1 can cream of celery soup
1/2 soup can of milk
1/2 c. butter
2 c. Pepperidge Farm stuffing
Pepper to taste
Pinch of mace

Combine all ingredients reserving some stuffing. Spread remainder of stuffing on top. Bake at 400 degrees for 20 minutes. Serves 6. This casserole freezes well. From frozen state, bake at 350 degrees for 20 to 30 minutes.