6 boneless, skinless chicken breasts
3 tbsp. butter
1 1/2 c. chopped celery
1/2 med. onion, chopped
2 c. shredded Cheddar cheese
1 can cream of mushroom soup, undiluted
3 eggs, slightly beaten
1/4 tsp. lemon pepper
1 (8 oz.) pkg. herb-seasoned stuffing

Place chicken in Dutch oven, and cover with water. Bring to a boil; cover and reduce heat. Simmer 1 hour or until tender. Remove chicken, and let cool, reserve 2 cups of broth. Chop meat; set aside. Melt butter in a large skillet; add celery and onion and saute until tender.

Add reserved broth, cheese, soup, eggs, lemon pepper and pepper, mix well. Stir in chicken; spoon mixture into a lightly greased 13 x 9 x 2 inch baking dish. Sprinkle the stuffing mix on top and bake at 350 degrees for 45 minutes.