Chicken Casserole - cooking recipe

Ingredients

1 (3 lb.) fryer, boiled and deboned or 6 to 8 chicken breasts (boil without salt)
1 pkg. Pepperidge Farm corn bread stuffing or herb stuffing
1 stick oleo
1 can cream of celery soup
1 can cream of chicken soup
2 c. liquid (from chicken)

Preparation

Melt oleo and mix in almost all of stuffing mix.
Press in bottom of 9 x 13-inch casserole dish.
Layer chicken on top, then mix the 2 cans of soup with the 2 cups of chicken stock and pour on top.
Sprinkle the remaining stuffing mix on top.
Bake at 350\u00b0 for 45 minutes.