4 c. Pepperidge Farm herb stuffing
1 c. butter, melted
2 cans cream of celery soup
1 c. milk
Dash of pepper
2 1/2 c. cut up cooked chicken
1 sm. jar pimento, chopped
1 (10 oz.) pkg. frozen peas
1 can water chestnuts, sliced
Celery
Mushrooms
Slivered almonds

Mix stuffing and butter. Put half of it in 9 x 13 inch pan. Combine soup, milk, pepper, chicken, pimento, peas, chestnuts and any amount of celery and mushrooms you wish. Put over stuffing and then add the remaining stuffing. Sprinkle with almonds on top. Bake at 375 degrees for 30-35 minutes.