1 pkg. Pepperidge Farm dressing
1/2 c. butter
3/4 c. hot water
1 can French style green beans
1 chicken, cooked, boned and diced
1 can mushroom
1 can cream of mushroom soup
1 soup can milk
slivered almonds

Sprinkle 2/3 package of dressing over bottom of 9 x 13 inch pan. Melt the butter in hot water and pour over dressing. Drain string beans and spread over the dressing. Spread chicken over the beans, then the can of mushrooms. Heat milk and soup. Pour over all. Sprinkle slivered almonds and last 1/3 of the dressing over the top. Bake at 350 degrees for 50 minutes.