2 sticks butter
1 pkg. Pepperidge Farm herb stuffing mix
1 sm. onion
3 c. chicken, diced
2 cans cream of celery
1 c. milk
1 box frozen peas, (sm.)
Pepper

Melt 2 sticks of butter and pour over package of stuffing mix in bowl. Add onion and pepper. Put 2/3 of mixture in 9 x 13 inch dish. Cover with cooked diced chicken. Mix 2 cans cream of celery soup with 1 cup of milk and warm in saucepan. Cook peas about 2 minutes (careful not to over cook). Put peas over chicken, cover with soup and top with remainder of stuffing mix. Bake at 375 degrees for 1/2 hour.