3 to 4 lbs. chicken or 6 chicken breasts
1 can cream of celery soup
1 can cream of chicken soup
1 1/2 c. broth
1 soup can of milk
1/2 pkg. Pepperidge Farm herb stuffing mix
1/2 pkg. Pepperidge Farm cornbread stuffing mix
2/3 stick butter, melted
1 sm. onion, chopped

Cook chicken until it is tender and take off bone. Cut into bite size pieces and place in bottom of 9 x 13 inch Pyrex dish. Dilute the soup with soup can of milk and pour over chicken. Mix stuffing with butter, broth and onion. If this mixture is still dry, add water until it gets moist. Bake uncovered at 325 degrees for 40 minutes.