4 to 5 c. cooked chicken meat, cut up
2 (15 oz.) cans French green beans, drained
2 cans mushroom soup
3/4 c. milk
8 oz. bag Pepperidge Farm stuffing

Spread beans in a 9 x 13 inch buttered dish. Arrange chicken over beans. Mix soup and milk and pour over chicken. Make stuffing as directed and spread on top. Bake 30 minutes, uncovered, in a 375 degree oven.

OPTIONAL:

1/3 c. sauteed onions
1 1/2 c. shredded cheddar cheese

Sprinkle on top of stuffing. Excellent.