Chicken Casserole - cooking recipe

Ingredients

1 can Pet milk
2 cans cream of chicken soup
1 large pkg. Pepperidge Farm dressing (herb)
1 stick butter
2 c. chicken broth (2 bouillon cubes dissolved in 1 c. hot water or water you cooked the chicken in)
1 onion, cut up
6 to 8 chicken breasts, boiled
4 boiled eggs

Preparation

Melt butter; pour in bottom of casserole dish.
Cut chicken into bite size pieces (add next).
Cut up eggs (add next).
Cut up onion (add next).
Mix soup and milk together in separate bowl (add).
Mix 2 cups of hot water bouillon or chicken broth together with dressing mix.
Pour over top of casserole.
Bake at 350\u00b0 for 1 hour.