1 sm. chicken
1 lg. bag Pepperidge Farm stuffing mix
1 can creamy chicken mushroom soup
1 can cream of celery soup
3 boiled eggs, chopped
1 c. sour cream
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped bell pepper
1 c. grated Cheddar cheese

Boil chicken until done, debone and chop. Save chicken stock. Mix chicken, stuffing mix, soups, eggs, sour cream, cheese and saute celery, onions and bell pepper. Saute celery, onions and bell pepper in saucepan with some of the chicken stock. Spread mixture in 13 x 9 inch baking dish. Bake at 350 degrees until lightly brown.