3 cups cooked, diced chicken breasts (4 lg. breasts)
1 cup butter melted
4 cups Pepperidge Farm herb stuffing
1 1/2 cup frozen peas
1 can cream of chicken soup
1 can cream of celery soup
1 cup milk
1/2 cup diced celery
1 Tbsp. minced onion
1 Tbsp. chopped pimento
Place chicken in flat pan; cover and bake 1 1/2 hours at 300 degrees. Mix stuffing and melted butter. Press 1/2 of mixture on bottom and sides of 9x13 dish. Mix soups and milk until well blended. Add diced chicken, peas, celery, onions and pimento. Pour over stuffing. Top with rest of stuffing and bake at 350 degrees for 30 minutes. Serves 10 to 12
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