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Submitted by: Dee Rogers from South Charleston, WV
Originally shared on the web 04/28/2006

3 to 4 lg. chicken breasts, cooked and boned
210-oz. cans cream of celery soup
1 stick margarine
1/2 c. onion, chopped
1/2 c. celery, chopped
12-oz. pkg. herb seasoned stuffing mix
1 c. milk

After stewing chicken and boning, place into 13"x9" pan; reserve broth. On top of chicken, spread undiluted cream of celery soup. Add one cup of the reserved chicken broth to a saucepan and add margarine. Mix in the onion and celery and cook until tender. Add the stuffing to the onion mixture, blend gently and spread over the soup and chicken. Pour milk over all and bake in 350 degree oven for 30 minutes. Serves 8 to 10.