3 c. cut up cooked pork roast (chicken and turkey can also be used)
3 1/2 c. herb-seasoned croutons
1/2 c. diced celery
1/2 c. chopped onion
1/3 c. butter, melted (or butter)
1/2 c. water
1 (10 1/2 oz.) can cream of chicken soup
1/4 c. water

Heat oven to 350 degrees. Place meat in ungreased square pan (9 x 9 x 2 inches) or 2 quart casserole. Combine croutons, celery and onion in bowl. Add melted butter and 1/2 cup water. Toss until moistened. Reserve 1 1/2 cups of stuffing.

Spread remainder over meat. Blend soup and 1/4 cup water and pour over stuffing in casserole. Top with reserved stuffing. Bake uncovered for 45 minutes. Serves 4-6.