1 (3 to 4 lb.) chicken (fryer)
Onion, salt, pepper, celery seed
1 can cream of chicken soup
1 (8 oz.) pkg. herb seasoned stuffing

Place chicken in heavy pot; cover with water; add chopped onion, salt, pepper and celery seed as desired. Bring to a boil; reduce heat and cook covered until tender, about 1 hour. Remove from pot, reserving broth. Cool and remove meat from bones. Put cooked chicken in a casserole dish (I use 10 inch square Corning dish).

Cover with undiluted soup. Add 3 to 4 cups chicken broth to stuffing mix. Layer on top of chicken and soup. Drizzle melted butter (or squeeze type) over top. Bake uncovered at 350 degrees for 30 minutes or until bubbly.