Chicken Casserole

3 c. diced chicken (cooked with celery & onion)
1 pkg. frozen peas & carrots (or 1 can peas & carrots)
2 cans cream of chicken soup
1 c. milk
1 (7 oz) pkg. seasoned stuffing mix
1 c. water
1 stick butter (melted)

Spread chicken in bottom of 9x13-inch pan. Layer peas and carrots on top. Pour soup, combined with milk, over all. Top with stuffing mixed with water. Drizzle butter over top. Bake at 350* for 45 minutes.

Yield: 10 to 12 servings

Priscilla Keck
Decorah