1 boiled lg. fryer, skinned and pulled into pieces
2 1/4 c. Pepperidge Farm corn bread stuffing
1/2 c. butter
1/2 c. milk
1 can cream of mushroom soup
2 1/2 med. onions, minced
3 stalks celery
1 c. chicken stock

Mix stuffing with butter. Push mixture to bottom and sides of 2-quart oblong dish reserving 3/4 cup. Saute onion and celery. In saucepan stir milk into soup. Add chicken and onion mixture. Season with salt and pepper to taste.

Heat and pour over casserole. Top with 3/4 cup stuffing mix. Pour 1 cup stock over top of casserole. Sprinkle with parsley and paprika. Bake at 425 degrees for 15-20 minutes or until hot through. This can be frozen and baked later.