Chicken Casserole - cooking recipe

Ingredients

3 lb. chicken
1/2 stick margarine
1 can cream of celery soup
1 can cream of chicken soup
5 oz. can evaporated milk
8 oz. bag Pepperidge Farm cornbread stuffing
1 1/2 c. chicken broth
1 c. water chestnuts
1 small onion, diced

Preparation

Microwave chicken 6 minutes per pound.
Debone chicken and place in a 2-quart casserole.
Melt margarine; add onion, water chestnuts (chopped or sliced), soups and milk.
Stir well and pour over chicken.
Mix the stuffing with broth and sprinkle by hand over top.
Do not stir.
Bake at 400\u00b0 for 25 minutes.