3 c. chicken, cut up
3/4 c. celery, chopped
3/4 c. onion, chopped

Enough water on the chicken and onions and celery that you end up with 3/4 cup broth. Cool. 1 (16 oz.) can French style green beans, drained 1 (10 1/4 oz.) can cream of mushroom soup, undiluted 1/2 c. milk 2 tbsp. butter, melted

Cook the chicken, onions and celery 45 minutes, cool. Reserving 3/4 cup broth. Sprinkle 1 cup stuffing mix in lightly greased 9 x 13 inch pan. Layer the green beans and chicken over stuffing. Combine the mushroom soup, the 1/2 cup milk, the reserved 1/2 cup broth. Mix well. Pour over chicken. Combine 1 cup stuffing mix with the 1/4 cup reserved broth and melted butter. Mix well. Sprinkle on top of the soup mixture. Bake uncovered 25 to 30 minutes at 350 degrees or until bubbly. 6 to 8 servings.