1 bag Pepperidge Farms seasoned stuffing
2 sticks butter
1 1/2 c. milk
2 cans cream of celery soup
1 can cream of chicken soup
5 c. cut up cooked chicken
1 onion, chopped or 1 tbsp. minced onion
1 (4 oz.) can mushrooms
1 (16 oz.) can peas

Melt butter and add stuffing; mix well. Put half of the crumbs in 9 x 13-inch pan and save half for top. Heat milk, soups, chicken, onion and mushroom until hot. When hot, add peas. Pour over stuffing mixture, top with remaining crumbs.

Cook at 325 degrees for 45 minutes to 1 hour.