Chicken Casserole #2 Ione Oertel

4 chicken breasts ‑ cooked , boned and cut into bite size pieces

1 ‑ 10 1/2 oz. cream of mushroom soup undiluted

1 ‑ 10 1/2 cream of celery soup undiluted

1 box Stove Top stuffing mix (6 3/8 oz. pkg.)

Optional ‑ your favorite vegetable

Line bottom of 12 x 8 casserole with chicken. Add soups and cooked vegetables if desired. Prepare stuffing as directed but use chicken broth for liquid instead of water. Spread over top of casserole and bake at 350 degrees for 30 minutes or until piping hot. (I usually add a little minced onion to all my casseroles and use broccoli for the vegetable).