1/2 c melted butter
4 c pepperidge farm seasoned stuffing mix, crumble style
Mix these together, then spread half into 9x13 pan.
Mix:
2 can cream of celery soup
1 can evaporated milk
1 1/2 c cooked peas
3 cups cooked diced chicken
1/4 c chopped onion or 2 T minced dried onion
1/2 celery finely chopped
Mix these then pour over crumbs. Top with remaining crumbs. Bake uncovered at 350 for 30 minutes.
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