4 chicken breasts
1 can cream of mushroom soup
1/2 c. diced onion
1/2 c. celery
1/2 c. milk
1 box Stove Top

Cook chicken breasts until tender; cut up and put in 9 x 13 baking dish. Cook celery and onion in chicken broth until tender. Drain and put on top of chicken evenly. Mix both cans of soup with milk. Spread over chicken, celery and onions. Mix stuffing as directed. Put on top of casserole.

Bake at 350°F until it bubbles.