3 lb. broiler - fryer
3 tbsp. butter
1 1/2 c. chopped celery
1/2 med. onion, chopped
1/4 tsp. pepper
2 c. (8 oz.) shredded cheddar cheese
1 can cream of mushroom soup
3 eggs, slightly beaten
1/4 tsp. lemon pepper seasoning
8 oz. pkg. herb - seasoned stuffing mix

Place chicken in a Dutch oven, and cover with water. Bring to a boil; cover and reduce heat. Simmer 1 hour or until tender. Remove chicken, and let cool. Reserve 2 cups broth. Bone chicken, and chop meat; set aside. Melt butter in a large skillet; add celery, onion and saute until tender. Add reserved broth, cheese, soup, eggs, lemon pepper seasoning, and pepper; mix well. Stir in chicken; spoon mixture into a lightly greased 13 x 9 x 2 inch baking dish. Sprinkle the stuffing mix on top; bake 45 minutes at 350 degrees. Yields 8 servings.