4 lg. chicken breasts, cooked and de-boned
1 pkg. Pepperidge Farm corn bread stuffing
1 c. melted butter
1 pkg frozen green beans or peas
2 cans cream of celery soup
1 c. warm milk
2 tbsp. dry onion
1 sm. jar diced pimento
Pepper

Preheat oven to 375 degrees. Combine stuffing and butter. Place half of mixture in bottom of 9 x 12 inch pan. Reserve remaining for later use. In large bowl, combine diced chicken, frozen vegetables, soup, milk, onion, pimento and pepper to taste. Stir until mixed well and pour into pan. Place remaining stuffing mix on top and bake for 30-35 minutes. This makes a very attractive holiday dish!