Chicken Casserole

¼ Cup slivered almonds (or sliced)

2 Cups Pepperidge Farm Stuffing

1 can Cream of Mushroom soup

1 can Cream of Celery soup

2 Cups cooked, boned chicken

1 can French Style green beans drained

2 TBL melted butter

¼ Cup hot water

½ Cup milk

1 can sliced water chestnuts

1 can mushroom pieces

Spray a shallow baking dish with non stick spray. Spread 1 cup dry stuffing mix. In a separate bowl, mix almonds, soups, chicken, green beans, milk, water chestnuts and mushroom pieces together. Pour over stuffing mix. Top with remaining cup of stuffing. Melt butter in water and pour over top. Cook at 400º for 30 minutes or until brown and bubbly. Serves 10 (8)

Notes:

1. I increased the stuffing on both bottom and top by about ¼ cup.

2. Any “creamy” soup would work.

3. Canned chicken can be used.

4. Fresh or frozen mushrooms can be used.

5. Can be frozen, thawed and cooked.