1 med. size Pepperidge Farm cornbread stuffing
1 can cream of celery soup
1 can cream of mushroom soup
1 1/2 c. milk
5 to 6 chicken breasts

Boil chicken breast until done. Take chicken from bone. Put a layer of dressing in pan. Spread bite-size chicken over stuffing. Combine soup and milk. Pour over chicken. Sprinkle about 1 1/2 cups dressing over top. Bake in 13 x 9 inch pan at 375 degrees for 30 minutes.