4 cooked chicken breasts
2 (14 1/2 oz.) cans chicken broth (can add 1/2 can water)
1 c. chopped onion
1 c. chopped celery
1/2 to 1 lb. dry stuffing mix
Sage to taste
1 c. cream of celery soup
1 c. cream of chicken soup
1/2 can water

In a large pan, cook celery and onions in chicken broth until tender. Add 1/2 pound to 1 pound stuffing mix along with sage to taste. Place small pieces of chicken in bottom of 9 x 13 inch pan. Mix soups with 1/2 can water. Pour over chicken. Add stuffing mixture over soup. Bake uncovered 35 to 45 minutes at 350 degrees. Great to freeze.