2 lbs. boiled chicken
1 1/2 c. chicken broth
10 3/4 oz. cream of celery or chicken soup
9 x 12 inch (2 quart) casserole dish
1 box cornbread stuffing mix
1/2 stick butter
13 oz. whole milk

Let the boiled chicken cool, remove it from the bone, and place it in casserole. Stir the melted butter into the soup and milk, then pour over the chicken. Mix the stuffing and broth and spoon it over the mixture WITHOUT stirring. Bake at 425 degrees for about 25 minutes or until brown. The stuffing may be enriched with a few chopped pecans. Serves 6 to 8.