Source: dLife

A simple chicken casserole with a delicious cornbread topping.

Servings

3 lb boneless skinless chicken breasts
10.75 floz Soup, cream of chicken, condensed, canned
10.75 floz Soup, cream of celery, condensed, canned
10.75 floz lowfat milk (one soup can full)
1.5 cup chicken broth
1 Stuffing, cornbread, dry mix, 6oz package

1 Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear).
2 Remove chicken from pan, saving the broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish. Preheat oven to 350 degrees F.
3 In a medium bowl combine cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix with soups. Pour mixture over chicken.
4 In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.
5 Bake in the preheated oven for 45 minutes.

For extra flavor, add some sauteed onion and cracked pepper to the chicken broth.