2 chicken breasts, cooked and shredded

1 bag Pepperidge Farm herb dressing

2 cans chicken noodle soup

1 can cream of chicken soup

3 eggs, beaten

1/2 stick butter or margarine, melted

Butter 9 x 13 inch cake pan.

Mix 3/4 bag dressing, chicken, soups and eggs.

Put in dish.

Drizzle with butter and sprinkle with remaining dressing.

Bake at 325 degrees for about 40 minutes.