2 pkgs. chicken (breasts and thighs), or 1 lg. chicken
3 pkgs. stuffing mix (I use 2 pkgs. Stove Top stuffing & 1 pkg. Pepperidge Farm stuffing mix)
1 stick butter
4 stalks celery, sliced
1 med. onion, diced
Wyler's chicken bouillon (optional)
3 cans Franco-American chicken gravy (or make your own gravy)

Cover chicken (cut up) with water and cook until chicken practically falls off the bone. Cook with celery and onion.

Lift chicken out of broth with slotted spoon and cool on plate. When cool enough pick chicken off bones and mix with gravy in a separate bowl. Do not add water if you use Franco-American gravy. Melt butter in broth, you may add 2 teaspoons Wyler's bouillon for a richer chicken flavor.

In a large bowl, mix broth with the stuffing mixes. Butter well a 13" x 9" x 2 1/2" pan and line with stuffing on the bottom and along the sides leaving enough to cover chicken and gravy. Pour chicken and gravy in this stuffing shell and cover with stuffing. Bake in 375 degree oven for about 35 to 40 minutes or until golden brown on top, uncovered.

Can be made the night before, cover and refrigerate, then bake at least 1 hour or until golden brown. Serves 6 to 8 people generously. (Everyone's oven varies, so if you feel that the dish is getting too brown on top before it is heated through, cover lightly with a sheet of Reynolds Wrap.)