4 big chicken breasts, cook and debone (reserve broth)
2 cans cream of chicken soup, heated
1 pkg. Pepperidge Farm dressing mix
2 eggs
1 med. onion, chopped
3/4 soup can of milk (regular)

Layer chicken (torn into bite size piece) in a 9 x 13 inch baking dish, pour soup over it. Mix dressing, egg, onion, and milk and pour over soup and chicken. Take broth to fill dish to 1/2 inch from top. Bake for 1 hour at 350 degrees.