1 fryer (cut up)
3 c. water (for cooking chicken; 2 cups will be used for broth)
1 can cream of chicken soup
1 can cream of celery soup
1 soup can of milk
1 (8 oz.) pkg. cornbread stuffing
2/3 c. butter
2 c. chicken broth (get this from cooking chicken in the water)

Cook chicken in 3 cups water. (Save 2 cups for broth.) Remove skin and bones. Mix chicken, soups, and milk and pour into a greased 9x13 casserole dish/pan.

Melt butter in 2 cups broth. Mix in cornbread stuffing. Spoon over the chicken mixture and bake at 350 for 30 minutes (if using metal pan; if using glass dish, bake at 325 for 30 minutes).