2 c. Pepperidge Farm (or a real fine) stuffing mix 1/2
1/2 c. butter
3 cans cream soup (example cream of mushroom, cream of chicken, cream of celery)

Melt butter and combine with stuffing mix. Pat in bottom of 9 x 13 pan. Reserve about 1/4 to 1/2 of mixture to sprinkle on top.

Mix together 3 cans of cream soup with 1/4 cup milk. Heat together then add 4 1/2 cups cooked chicken, 1 large can peas (drained), 1 tablespoon chopped onion. Bake at 325 degrees for 45 minutes to 1 hour. Can add to your taste green pepper, mushrooms, pimientos, etc.