1 whole fryer (3 lb.)
1 can cream of mushroom soup
1 can cream of celery soup
1 c. milk
1/2 c. chicken broth
1/2 stick butter
1 pkg. Pepperidge Farm stuffing mix (herb)

Stew chicken until tender. Debone and cut into pieces. Cover bottom of casserole dish with chicken. In saucepan, heat and mix soups and milk. Pour over chicken. Melt butter. Add broth and stuffing. Mix until moist. Place stuffing mix on top of soup mixture. Bake at 325 degrees for 25 to 30 minutes.