1 chicken, boiled, deboned and cut into pieces (save broth)
2 cans undiluted cream of chicken soup
1 bag Pepperidge Farm herb flavored dressing mix
1 egg, beaten
1 med. onion, chopped
1 can evaporated milk
2 c. chicken broth
2 stalks chopped celery
1/2 chopped green pepper

In a 9 x 12 inch pan, place chicken, spread with cream of chicken soup. In a bowl mix well eggs, onion, milk, celery, pepper and dressing and layer over chicken and soup. Pour 2 cups chicken broth over the casserole. Bake uncovered at 350 degrees for 45 minutes. Makes 8 servings.