2 whole breasts, 4 legs, cooked and boned
1 can cream of mushroom soup
1 can cream of chicken soup
1 soup can milk (use empty soup can!)
1 (8 oz.) ctn. sour cream
1 (7 to 8 oz.) pkg. Pepperidge Farm Herb seasoned stuffing mix
2 stalks celery, cut up
1 med. onion, cut up
4 to 6 carrots, sliced and cooked until tender

Grease casserole dish. Combine soup, sour cream and milk. Mix until smooth. Combine the soup mixture with the chicken and vegetables and put in casserole dish. Prepare dressing according to directions on the package and crumble over mixture. Cover and bake at 350°F for 1 hour.