1 cooked chicken, boned
3 tbsp. chopped onion
1 can cream of celery soup
1 sm. can evaporated milk
1 stick butter
1/2 pkg. Pepperidge Farm Cornbread Stuffing
1/2 c. chicken broth (reserved from cooking your chicken)

Mix together onion, milk, soup and chicken. Put in 9x14 inch casserole dish. Mix melted butter and stuffing and spread over casserole. Pour chicken broth on top. Bake at 425 degrees for 25 minutes. (Can be made the day before served to enhance flavor.)