2 cans mushroom soup
1/4 c. sweet milk
1/4 lb. grated Old English cheese
1/2 tsp. Worcestershire sauce
2 c. cooked, diced chicken
1 pkg. Pepperidge Farm dressing

Put soup, milk, cheese in pan and stir until melted on medium heat. Add Worcestershire sauce and diced chicken. Mix dressing in a bowl with broth to make very moist.

Put layer of dressing in bottom of casserole dish. Add other ingredients. Put remaining dressing on top. Bake 35-40 minutes at 350 degrees.