1 pkg. Pepperidge Farms herb dressing
1 c. butter, melted
2 c. stewed chicken, boned & cubed
1 can Milnot
1 can cream of chicken soup
1 can cream of mushroom soup or cream of celery
1 c. chicken stock
1 sm. can peas (or frozen peas)
1/2 c. onion, chopped
1/2 c. celery, chopped

Mix herb dressing and butter, set aside. Mix soups, stock and vegetables. Stir in chicken. In 9 x 13 inch pan, pat 1/2 herb dressing mix to make lower layer. Top with chicken and soup mixture. Cover with remaining herb dressing. Bake at 350 degrees for 1 hour until crisp.