6 chicken breasts
1 pkg. frozen French cut green beans
2 cans cream of mushroom soup
1/4 c. cooking sherry
1 can water chestnuts, sliced
1 can mushrooms, sliced
1/2 lb. grated sharp cheese
1 pkg. slivered almonds
2 c. Pepperidge Farm dressing mix

Cook and skin chicken. Place first 6 ingredients in a buttered casserole in layers, ending with chicken. Top with Pepperidge Farm dressing, almonds and cheese. Bake at 350 degrees, covered for 20 minutes, uncover and cook 10 minutes more.