3 c. cut up cooked chicken
2 cans cream of celery soup
1 sm. can evaporated milk
2 tbsp. grated onion
1 pkg. frozen peas, thawed
1 c. chicken stock
1 jar pimentos, cut up

DRESSING:

1 pkg. Pepperidge Farm Herb Dressing
1 cube butter, melted

Use two forks and mix dressing and butter lightly.

Place half dressing on bottom of 9 x 13 inch pan, then chicken mix, then dressing.

Bake at 350 degrees for 45 minutes.