Hot Chicken Casserole - cooking recipe

Ingredients

4 lb. cooked and deboned chicken
1 can cream of chicken soup
1 can cream of celery soup
1 can milk
1 can chicken broth from cooked chicken
8 oz. Pepperidge Farm herb seasoned dressing
2 Tbsp. butter

Preparation

Mix soups and milk together.
Layer in baking dish, half of chicken (cut in pieces), half of soup mixture and dry dressing. Repeat layers.
Top with chicken broth and butter.
Bake at 350\u00b0 for 30 to 40 minutes.