3 chicken breast, cooked & chopped
1 sm. bag Pepperidge Farm Herb Stuffing
1 can cream of chicken soup
1 packet chicken soup broth
1 c. hot water
3 tbsp. butter
1 tbsp. dried onion flakes
Salt & pepper to taste

Mix stuffing with melted butter and chicken broth in hot water. Add salt, pepper and onion. Line bottom of casserole with 1/2 of mixture. Layer chopped chicken on top of mixture. Pour cream of chicken soup mixed with 1/2 cup water over chicken. Layer remaining mixture over soup. Bake at 375 degrees for 35 minutes.