1 Frying chicken
1 c. broth & enough for stuffing
1 can cream of chicken soup
1 can cream of celery soup
1 box cornbread stuffing

Boil chicken. DO NOT SALT. Cool chicken and then remove meat from bones. Spray large casserole dish with PAM. Cut up chicken into sprayed dish. Heat both cans of soup with 1/4 can of water. Mix into chicken. Prepare stuffing using the chicken broth instead of water. Spoon stuffing on top of chicken.

Bake at 350°F for 30 minutes.