3 sticks (3/4 lb.) butter
1 1/2 c. hot water
3 (7 or 8 oz.) pkgs. herbed stuffing mix
3 to 4 (15 oz.) cans French-style green beans
6 lbs. chicken breasts, stewed, boned & cut into 1/2" chunks
3 (1 3/4 oz.) pkgs. sliced almonds, sauteed in butter until browned
3 (10 3/4 oz.) cans cream of mushroom soup
3 c. canned or homemade chicken broth

In medium saucepan, melt butter in hot water; toss with stuffing mix in very large bowl. Place half the moistened mixture in bottom of two 9x13 inch baking dishes or one 11x16 inch dish. Drain green beans and layer over stuffing. Layer almonds over beans and chicken pieces over almonds. Cover with remaining stuffing mixture. Combine mushroom soup and chicken broth and stir until smooth. Pour mixture over top of stuffing. Cover with plastic wrap and freeze, if desired.

To serve, thaw completely; bake at 325 degrees for 45 minutes to one hour. If tops get too brown, cover loosely with foil during last 15 minutes of baking. Makes about 16 servings.