1 3/4 C Pepperidge Farm Stuffing
1/2 C Butter — *see notes
1 Can Cream Of Celery Soup — undiluted
1 1/2 C Canned Or Boned Chicken — cut in lge. pcs.
1/2 C Milk
3/4 C Green Peas — cooked
1 Tbsp Onion — minced
Dash Pepper
Mix crumbs and butter and save ? 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.
Serves 6
Source: “Mountain Measures” — Junior League of Charleston, WA ed. 1974