1 (8 oz.) Pepperidge Farm cornbread stuffing
3 c. chicken (lg. pieces)
1 pkg. French green beans, partially cooked
1 can mushroom soup
1 can celery soup
1/2 c. milk
1/2 can slivered almonds

Butter casserole dish. Put 1/2 of the dry stuffing in the bottom. Cover with the chicken pieces. Mix the soups, milk, and nuts. Pour over the chicken and beans. Mix the remaining stuffing with 3 tablespoons butter and 1/2 cup water. Spread over the casserole. Cook at 350 degrees for 30 minutes.