1 Can Cream of Chicken Soup 1 Can Cream of Celery Soup 1 Cup Milk
In a large saucepan, add enough water to cover the chicken breasts and cook on medium heat until chicken is cooked throughout (about 20 minutes). Remove chicken to cool. Reserve 1 cup of broth. Cut chicken into small bite-size pieces. Spread chicken in a 9 X 13 baking dish. Mix both soups and 1 cup milk in medium mixing bowl. Pour over chicken. Top with stuffing mix. Pour reserved broth evenly over top. Bake at 350 degrees for 40 minutes or until brown on top.
Let stand 5 minutes before serving. Serve with salad and french bread.