1 cooked chicken, boned (we use 1 pkg. breast & 1 pkg. legs)
1 stick butter
1 pkg. Pepperidge Farm Cornbread stuffing mix (we use 1 small pkg. Pepperidge Farm & 1 box Stove Top Stuffing)
1 can cream of chicken soup
1 can cream of celery soup
2 cans chicken broth (we use broth from cooked chicken, probably 3 cans)

Melt stick of butter and add to stuffing mix. Add chicken. In separate bowl, combine soups and broth. Reserve approximately 1 c. soup mixture to pour over top of casserole; add rest of soup to stuffing & chicken. Mix well, put in 9 x 13 pan, pour remaining soup over top and bake at 350°F for 30 minutes.