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.