Creamy Chicken & Dressing Casserole - cooking recipe

Ingredients

2 -3 boneless skinless chicken breasts
1 (8 ounce) package cornbread stuffing mix (I use Pepperidge Farm)
20 ounces cream of celery soup (or 1 Celery & 1 Cream of Chicken Soup)
1 cup milk
2 tablespoons butter
2 chicken bouillon cubes (optional)
1 small onion (chopped)
1 tablespoon poultry seasoning (to taste) or 1 tablespoon sage (to taste)
salt & pepper (to taste)

Preparation

Boil chicken with chopped onion and the bouillon cubes until tender.
Save the broth!
When done, remove chicken and shred or cut into bite size pieces.
Put into a 13x9-inch casserole dish.
Add the 2 cans of celery soup and milk to chicken and stir all together until mixed well.
Add half of the cornbread stuffing, poultry seasoning, salt & pepper to the chicken mixture adding some of the reserved broth stirring until well mixed and very creaming.
Add the remaining cornbread stuffing and more broth as needed, mixing till well combined and very moist (you want it to be almost soupy).
Top with butter or margarine.
Bake at 350\u00b0F for 1 hour or until lightly brown.