4 c. cooked, boned chicken (cut in lg. pieces)
1 can cream of mushroom soup
1 can cream of chicken soup
1 lg. can evaporated milk
1 tsp. Worcestershire sauce
1 sm. bag Pepperidge Farm herb or cornbread dressing
1 stick butter, melted
Sage to taste (opt.)

Carefully mix together first five ingredients. Pour into greased casserole dish. Top with dressing which has been lightly browned in melted butter. Bake in 325 degree oven for 40 minutes.

NOTE: For improved flavor, I like to add crumbled sage to the dressing while it is browning.