1 3/4 c Pepperidge Farm Stuffing
1/2 c Butter, *see notes
1 cn Cream Of Celery Soup,
1 1/2 c Canned Or Boned Chicken, cut
-in lge. pcs.
1/2 c Milk
3/4 c Green Peas, cooked
1 tb Onion, minced
1 ds Pepper
Mix crumbs and butter and save 3/4 cup of crumbs for top. Put butter and
crumb mixture in bottom of 2 quart casserole. Mix remaining ingredients and
put on top of crumbs. Top with remaining crumbs. Bake at 425 for 15 to 20
minutes or until bubbly.