4-6 chicken legs, cooked
1 can cream of chicken soup
1 can cream of celery soup
8 oz. sour cream
1/2 pkg. Lipton Onion Soup Mix
2 cans French style green beans
1 pkg. Pepperidge Farm stuffing mix

Pick chicken off legs and put in bottom of a large baking dish.

Drain green beans and layer on top of the chicken.

Mix together the cream of chicken soup, cream of celery soup, sour cream and soup mix. Pour over the green beans.

Mix stuffing mix according to package directions. Crumble on top. Bake at 350 degrees for 20-30 minutes or until bubbly.