3 c. cut up cooked chicken or turkey
3 1/2 c. herb seasoned croutons
1 med. stalk celery, chopped
1 med. onion, chopped (about 1/2 c.)
1/2 c. water
1/3 c. butter, melted
1 can (10 3/4 oz.) condensed cream of chicken soup
1/4 c. water

Place chicken in ungreased 2 quart casserole or 9x9x2 inch baking pan. Toss croutons, celery and onion with 1/2 cup water and the butter until croutons are moistened. Reserve about 1 1/2 cups of the stuffing; spread remaining stuffing over chicken. Mix soup and 1/4 cup water; pour over stuffing. Top with reserved stuffing. Cook uncovered in 350 degree oven until hot, about 30 minutes.

To microwave: Prepare as directed in 2 quart microwaveproof casserole. Cover tightly and microwave on high (100%) 5 minutes; rotate casserole 1/2 turn. Cover and microwave until hot in center, 7 to 10 minutes longer.