2 1/2 lb. chicken
9 oz. pkg. frozen Birdseye French style green beans with almonds
1 can cream of chicken soup
1 can cream of mushroom soup
8 oz. pkg. Pepperidge Farm stuffing mix
1 stick butter

Butter 3 quart casserole. Melt butter and combine with stuffing mix. Put half of mixture in baking dish. Place on this all of the chicken which has been cooked and cut up into small pieces. Spread all of the green beans (with out) almonds on top of chicken. Pour over this the soups which have been mixed with 1 cup chicken broth. Sprinkle on the almonds and the rest of the stuffing mix. Bake covered for 45 minutes at 350 degrees.