1 box Stove Top stuffing
3 c. cooked, boned & skinned chicken
1 can cream of celery or cream of chicken soup
1 can chicken broth
1/2 tsp. poultry seasoning
Salt & pepper
2 c. grated carrots
1 lg. onion, chopped
2 stalks celery, chopped
1/2 cube butter

Saute carrots, onions and celery in butter. Add soup and broth; bring to simmer. Place chicken over stuffing. Pour vegetables and soup over chicken. Bake at 350 degrees for 35 to 40 minutes. This casserole freezes well before baking. Thaw to bake.