Ingredients:

1 (16 ounce) packages Pepperidge Farm stuffing (herb seasoned-blue package)

1/2-1 cup butter

2 (10 3/4 ounce) cans cream soup (celery, mushroom, chicken)

1 (5 ounce) cans evaporated milk

1/2 small onion, chopped

4 cups cooked chicken, chopped (rotisserie chicken works great!)

1 (15 ounce) cans sweet peas or 2 cups frozen peas

Directions:

1. Preheat oven to 350 degrees F. In large pot, melt butter over medium-high heat. Add dry stuffing, stir to coat evenly with butter.

2. Layer 1/2 stuffing on bottom of an ungreased 9 x 13 baking dish. In large bowl, combine evaporated milk, cream soups, and onion. Gently fold in peas and chicken. Pour chicken/soup mixture over stuffing in baking dish. Top with remaining stuffing.

3. Bake for 45 minutes, or until bubbling in the middle. Serve and enjoy!

Bon Appetit!