2 c. Pepperidge Farm dry stuffing
3 c. cooked stripped chicken meat
2 cans cream of mushroom soup
1 can milk
1/2 c. sliced almonds
1/2 c. hot water
3 tbsp. melted butter

Grease 9 x 13 pan.

Sprinkle 1 cup Pepperidge Farm dry stuffing. Add 3 cups cooked stripped chicken meat. Mix 2 cans cream of mushroom soup and 1 can milk, heat together, pour over chicken. Brown 1/2 cup sliced almonds in butter and cool. Sprinkle on top. Mix 1/2 cup hot water, 3 tablespoons melted butter and 1 cup Pepperidge Farm dry stuffing, sprinkle on top. Bake 30 minutes uncovered 400 degrees.