2 lbs. chicken, boiled and deboned
1/2 stick butter
1 can cream of celery soup
1 can cream of chicken soup
3/4 c. whole milk
1 bag herbal cornbread stuffing

Melt butter; add soups and mix well. Pour over chicken. Save 1 1/2 cup broth to mix with stuffing. Combine together in a casserole dish. Bake at 425 degrees for 25 minutes.