1 chicken, cooked and deboned
1 sm. can mushrooms
8 oz. Swiss cheese, grated
1 can cream of chicken soup
1/4 c. sour cream
1 stick butter
8 oz. Pepperidge Farm Stuffing
1/2 c. chopped onions, cooked
1/2 c. chopped celery, cooked
1/4 c. milk

Spread chicken in bottom of 13 x 9 inch pan. Layer mushrooms and cheese. Heat soup, milk, sour cream, onions, and celery; pour over casserole. Mix stuffing and butter. Spread on top.