4 chicken breasts
1 1/2 c. chicken broth, can be from boiling chicken
1 can cream of chicken soup
1 can cream of celery soup
1 can milk
2/3 c. melted butter (or a little less)
1 pkg. cornbread stuffing

Boil chicken in water 10 minutes (may add celery and/or onion). Save 1 1/2 cups broth. Cut chicken into pieces. Place in 13 x 9 inch casserole dish. Mix cream soups and milk. Pour over top of chicken. Mix stuffing, broth and butter. Spread over top of casserole. Bake at 350 degrees for 40 minutes.