Stephanie's Chicken Casserole with Vegetables

3 c. cooked chicken breasts (4)

2 c. cream of celery soup

1 c. milk

2 t. minced onion

1 stick margarine, melted

1 pkg. or can frozen peas and carrots, cooked

8 oz. Pepperidge Farm herb stuffing

2 t. pimento

salt and pepper to taste

Mix soup and milk. Heat. Add onion and pimento. Combine soup mixture, chicken, peas and carrots. Combine margarine and stuffing. Place 1/2 of stuffing mix in bottom of 9x13 dish. Add chicken mixture. Add salt and pepper. Add remaining stuffing. Bake at 425 for 25 minutes.