3 pounds of cooked, boned, and skinned chicken (or boneless breast pieces)
1 can of cream of chicken soup
1 can of Campbell’s cream of celery soup
1 small can of pet milk
1 tablespoon of sage
1 package of cornbread Stove Top stuffing mix
1 cup of Swanson’s chicken broth
Arrange the chicken in the bottom of a long cake pan or casserole dish.
Pour the chicken soup, cream of celery soup, and the small can of milk over the chicken.
In a large bowl mix the stuffing mix, the sage, and the chicken broth. Spread the stuffing mixture on top of the chicken
Bake at 450 degrees for 20 minutes.