1 fryer, cooked and cut up
1 can cream of chicken soup
1 pkg. Pepperidge Farm stuffing
2 c. chicken broth
1 stick butter
1 small onion, chopped
3/4 c. milk

Sauté onion in stick of butter. Mix with herb stuffing and 2 cups chicken broth. Then for bottom layer, put 1 can of chicken soup, mixed with 3/4 cup milk. For middle layer, put in cut up chicken. For top layer, put the Pepperidge Farm stuffing mixture on top.

Bake at 350°F for 20 to 25 minutes until it bubbles.