1 chicken
Water
Salt
Pepper
1/2 tsp. thyme
1 medium onion, chopped
2 celery ribs, sliced
2 cans cream of chicken soup
3/4 c. milk
1/4 c. chicken broth
1 pkg. Pepperidge Farm stuffing mix

Cook chicken in water with salt, pepper, thyme, celery, and onion until done. Remove chicken from broth and let cool. Save broth. Skin and bone chicken and break or cut into bite size pieces. Put in 9 x 13 inch pan. Mix soup, milk, and broth; pour over chicken. Follow directions on stuffing package using broth instead of water and the butter. Also add the celery and onions from the broth. Spoon stuffing over chicken and soup. Cover with foil. Bake at 350 degrees for 1 hour. Remove foil last 1/2 hour. Casserole can be refrigerated for 1 day. Baking time may need to be increased after refrigeration.