2 lbs. boiled chicken
1/2 can cream of celery soup
1/2 can evaporated milk
1 box of Stove Top cornbread stuffing mix
1/2 stick butter
1/2 can cream of chicken soup
1 1/2 c. chicken broth

Take chicken off bone and place at bottom of a 2 quart casserole dish. Mix melted butter, soups and milk. Pour over chicken. Mix stuffing with broth and spoon over mixture in casserole dish. Do not stir layers together. Bake at 425 degrees for 25 minutes or until brown.