chicken, cooked and cut into small pieces
1 c. chicken broth
1 can cream of chicken
1 can cream of celery
1 bag Pepperidge Farm stuffing/crumbs (country style)

Spread 1/2 bag crumbs on bottom of pan. Mix chicken, broth, cream of chicken and cream of celery together. Spread over crumbs; sprinkle top with remaining crumbs.

Bake 1/2 hour at 350°F. If desired moister, add more broth.