Ingredients

2 fryers

1 can cream of chicken soup

1 can cream of celery soup

1 can water

½ cup butter

2 cups chicken broth

1 package Pepperidge Farm corn bread stuffing mix

Method

Boil fryers until tender. When cool, remove chicken from bones and cut into bite size

pieces. Place chicken in bottom of 9×13 greased casserole. Mix soups and milk

together. Pour over chicken. Melt margarine and mix with broth and stuffing mix.

Spread over chicken and soup mixture. Bake in for 35 minutes at 350 degrees.