Chicken Salad Casserole - cooking recipe

Ingredients

6 chicken breasts, halved
1 can cream of celery soup
1 can cream of mushroom soup
1 c. milk
2 c. reserved chicken broth
1/4 lb. butter
1 (8 oz.) pkg. herb seasoned stuffing mix

Preparation

Cook chicken in water, adding desired seasonings.
Reserve 2 cups of the broth.
When cool enough to handle, cut chicken in large bite size pieces.
Place chicken in large buttered baking dish.
Combine soups and milk; pour over chicken.
Melt butter in reserved broth and add stuffing mix, blending lightly.
Spread on top of casserole.
Bake, uncovered, for 1 hour at 350\u00b0.
Serves 8 to 10.