1 can cream of celery soup
1/3 can milk
1 bag Pepperidge Farm stuffing
Chicken cutlets

Gradually add milk to soup. Crush stuffing crumbs with rolling pin (not too small). Dip top of cutlet into soup mixture, then into crumbs. Put in greased casserole. Melt big lump of butter and pour over cutlets. Cover, bake at 400 degrees for 45 minutes. Uncover, bake 15 minutes more.

Heat remaining soup mixture. Add more milk, if necessary, to make it gravy consistency. Serve over cutlets on rice.