3 c. cooked chicken
1 1/2 cans cream of mushroom soup
1/2 c. sliced almonds
1 can French green beans
3 c. Pepperidge Farm Herb Bread Stuffing
3/4 c. milk
1/3 c. hot water
4 tbsp. melted butter

Butter 9 x 13 inch casserole. Spread 2/3 stuffing on bottom. Layer beans, almonds, chicken. Cover with soup mixed with milk. Top with rest of stuffing. Pour water mixed with butter. Cook covered 30 to 40 minutes at 375 degrees. Uncover and cook for 10 minutes more.