1 sm. pkg. Pepperidge Farm dressing mix (not cubes)
1 c. hot water
1/4 c. butter
1 pkg. frozen French style green beans, cooked
Cooked chicken (I use 2 whole chicken breasts)
1 can mushroom soup
1 pkg. slivered almonds (optional)

Combine dressing mix with hot water and butter. Butter a casserole and layer the ingredients using half of the dressing, beans, chicken, almonds, the remainder of the dressing. Pour soup over all. Bake at 350 degrees for 35-45 minutes. The casserole can be made ahead but do not add soup until ready to bake.