1 chicken (or turkey), Cubed	-Slivered
2 Cup Pepperidge Farm Snd Stuffing	1 Can Cream of mushroom soup
1 Pkg String beans, french cut	1/2 Cup Milk
2 1/2 Tbl Blanched almonds,	2 Tbl Butter, melted

Use as much sliced or cubed chicken or turkey as desired. Partially cook
frozen green beans. Arrange 2/3 c Pepperidge Farm Seasoned Stuffing, green
beans, and almonds in layers in greased, shallow casserole. Pour over all
1-1/2 c gravy or 1 can condensed cream of mushroom soup blended with 1/2 c
milk. Moisten 1-1/3 c Stuffing with 1/4 c hot water and 2 T melted butter.
Spread over casserole. Bake in hot (400 degree) oven for 30 minutes or
until hot and bubbly.

Mrs. Bernard Mahon