4 chicken breasts or 1 chicken
1 can each of celery, mushroom and asparagus soup
1 c. milk
1 (16 oz.) Pepperidge Farm Stuffing

Simmer chicken until done. Remove skin and bones. Line large casserole (or 13x9 pan) with chicken. Mix 3 cans of soup with cup of milk and pour over chicken. Mix stuffing as directed and sprinkle over top. Bake 30 minutes at 350 degrees.