Ingredients:
- 3 cups cooked chicken (rotisserie chicken works great!)
- 1 cup melted butter
- 4 cups Pepperidge Farm Herb Stuffing
- 1 1/2 cup cooked frozen peas
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 cup milk
- 1/2 cup diced celery
- 2 teaspoon minced onion
Directions:
Mix stuffing and melted butter. Press 1/2 of mix on bottom of a 9X13 pan. Mix soups and milk, then add diced chicken, peas, celery, onions. Pour over stuffing. Top with the rest of the stuffing and bake at 375 for 30 minutes.