Linda'S Chicken Casserole

• 1 (8 oz.) pkg. Pepperidge Farm stuffing
• 1/2 c. margarine, melted
• 1 (10 oz.) can cream of chicken soup
• 1 (10 oz.) can cream of celery or mushroom soup
• 1 (5 oz.) can condensed milk
• 1 c. chicken broth
• 2 c. diced cooked chicken
• 1 1/2 c. frozen peas
• 2 Tbsp. finely chopped celery
• 2 Tbsp. minced onion
• 1 small can sliced water chestnuts, rinsed and drained (optional)

1. Mix stuffing and margarine.
2. With half of stuffing mixture, cover bottom of a 9 x 15-inch (you can use two 8 x 8-inch) baking dish.
3. Mix remaining ingredients and pour over stuffing mixture in dish.
4. Cover with remaining stuffing mixture and bake 30 minutes at 350u0b0.
5. Let stand for 10 to 20 minutes before serving.
6. If making two casseroles, one can be frozen.
7. If baked frozen, bake 1 hour.

stuffing, margarine, cream of chicken soup, cream of celery, condensed milk, chicken broth, chicken, frozen peas, celery, onion, water chestnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=194910 (may not work)