2 c. diced, cooked chicken (1-3 lb. chicken)
1 can cream of chicken soup
1/2 c. milk
1 to 1 1/4 c. chicken broth
1/2 c. chopped celery
1/4 c. chopped onion
1 egg, beaten
1/2 bag (2 c.) Pepperidge Farm herb stuffing
1 tbsp. parsley flakes (optional)
Paprika

Spread chicken in bottom of a 2 quart flat casserole dish. Dilute soup with milk. Pour over top of chicken. Cook celery and onion in broth until tender (if you don't have broth, substitute 1 cup water with 1/2 stick butter and 1 chicken bouillon cube). Make dressing by combining broth, celery, onions, egg, stuffing, and parsley flakes. Spread dressing on top of soup. Sprinkle with paprika. Bake at 350 degrees for 35 to 40 minutes or until bubbly and brown. A real favorite of everyone and so easy to prepare.