5 or 6 chicken breasts
4 sticks celery, chopped
3 medium onions, chopped
1 can chicken broth
1 1/2 sticks butter
salt and pepper to taste
1 tsp. sage or to taste
1 tsp. poultry seasoning or to taste
1 tbsp. flour or cornstarch
1 bag Pepperidge Farm cornbread stuffing

Cook chicken breasts and remove from bone. Cook celery, onion and 1/2 stick butter in chicken broth. Add salt, pepper, sage and poultry seasoning to this and thicken with flour or cornstarch. Mix together 1 stick melted butter and bag of stuffing.

Spray a 3-quart baking dish. Cover bottom of dish with part of stuffing mixture and save enough for top.

Bake in 350°F oven for 30 minutes or until brown. (You may also use the broth chicken was cooked in and herb seasoned stuffing is good mixed with the cornbread stuffing.) You may add extra broth to keep moist, if desired.