4 cooked, diced chicken breasts
1 pkg. Pepperidge Farm herb dressing
1 pkg. frozen French-cut green beans, cooked (20 oz.)
1 1/2 cans cream of mushroom soup
3/4 c. milk
1/2 c. hot water
4 tbsp. melted butter

Butter 9 x 13 inch dish. Put 1 1/2 or 2 cups dry dressing on bottom (save some for topping) over which arrange green beans, then chicken. Blend soup with milk and pour over top. Mix rest of dressing with butter and hot water and put on top. Bake at 350 degrees for 30 minutes or until bubbly. Serves 6 or 8 easily.