2 pkgs. Pepperidge Farm dressing mix
2 cans French style green beans, do not drain
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/2 cans milk
2 to 3 c. cooked chicken or turkey
Sliced almonds & water chestnuts
Parmesan cheese
Melted butter

Reserve 1 cup of stuffing. Spread rest in a 9 x 13 inch pan. Cover with beans and liquid. Then add cubed chicken and almonds and water chestnuts, sliced. Mix soups and milk and pour over, jabbing to allow liquid to reach bottom. Mix reserved crumbs, cheese and butter and spread on top. Cover with foil and set pan on foil to prevent over browning. Bake at 350 degrees for 30 to 40 minutes.