2 c. chicken
1 can English peas (with liquid)
2 sm. onions, chopped
1 can celery soup
1 sm. can Carnation milk

CRUST AND TOPPING:

1 stick butter
1 pkg. Pepperidge Farm corn bread stuffing

(Cook chicken and bone. Cut into bite size pieces). Add peas, onion, soup and milk. Combine and heat slowly.

Melt butter in baking dish. Stir in 1 1/2-2 cups stuffing until fully coated. Spread over bottom of dish; reserve enough to cover top. Pour in hot mixture. Cover with reserved topping and bake for 10 minutes at 425 degrees or until bubbles. Add a little chicken broth if needed.