4 to 6 chicken breasts (2 c.) cooked & cut up (you can use whole chicken too)
1 can cream of chicken soup
1 (8 oz.) corn bread stuffing
1/2 c. onion, sauteed
1/2 c. celery, sauteed
1/2 stick butter, melted
2 c. chicken broth

Cut chicken in small pieces. Arrange all ingredients in 9 x 11 inch casserole. Bake at 350 degrees for 35 to 45 minutes.