3 lb. whole chicken, cooked, boned and chopped OR 2 lb. chicken breasts, cooked and chopped
2 1/3 cups Pepperidge Farm Stuffing (regular)
1 pkg. (10 oz.) frozen French green beans, cooked according to pkg. and drained.)
1 can cream of mushroom soup
1/2 cup milk
a small pkg. toasted almonds
2 Tbsp. butter or margarine
1/4 cup hot water

Put 1 1/3 cups stuffing in a buttered 2-quart casserole. Pour salted beans over stuffing. Add salted chicken. Mix cream of mushroom soup and milk separately. Pour over the layers. Add small pkg. toasted almonds. Top with remaining stuffing. Mix butter and hot water. Pour over ingredients. Bake at 350 for 30 minutes.