4-6 chicken breasts, deboned
1 onion
2 stalks celery
1 can cream of chicken soup
1 can cream of mushroom soup
1 can milk
1/2 c. chicken broth
1 stick butter
1 pkg. Pepperidge Farm herb seasoned stuffing

Cook chicken with onion and celery (salt water). Cool chicken and debone (set aside 1/2 cup broth). Place chicken in 13 x 9 inch casserole dish. Set aside.

Place soups, chopped onion, milk and broth in saucepan and cook until smooth. Pepper to taste. Pour over chicken. In large bowl toss stuffing and butter. Spoon over top of casserole. Bake at 350 degrees for 35-40 minutes or until bubbling around sides of casserole.