1 1/2. c. Pepperidge Farm Herb mix
3 c. cubed chicken
2 cans cream of chicken soup
1 c. hot chicken broth

In greased shallow casserole dish, arrange in layers: 1 1/2 c, stuffing mix, then cubed chicken. Combine two cans of cream of chicken soup with one cup of hot chicken broth. Pour over chicken. Moisten 2 2/3 c. stuffing mix with 4 tbsp. melted butter and 3/4 c. hot chicken broth. Spread over casserole and bake at 350°F for 30 to 35 minutes.