1 (3 1/2 to 4 lb.) fryer (baked or boiled and cut into bite-size pieces)
1 med. onion, chopped (1 c.)
4 ribs of celery, chopped (1 1/2 c.)
3 tbsp. butter
1 lg. can Pet milk
1 lg. can Chow Mein noodles (5 oz. can)
2 1/2 c. Pepperidge Farm Herb Stuffing
2 cans cream of mushroom soup
1 can cream of chicken soup
1 stick butter

Saute onions and celery in 3 tablespoons butter until onions glaze, about 5-10 minutes, stirring often. Add Pet milk and soups, and blend well. Add chicken and noodles and mix carefully so as not to break up meat too much. Put mixture in baking pan (approximately 10 1/2 x 8 1/2 x 2 inches) lightly greased with butter.

Melt stick of butter; remove from heat, add stuffing and mix thoroughly. Spread on top of mixture; cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake for 15 more minutes until brown. Freeze as is before baking, if desired. Serves 11-12.

NOTE: Cook chicken with carrots, celery and parsley, salt and pepper to add flavor. If baked, place in chicken cavity.