Decided to cook this for dinner, and guess what? My hubby and I couldn’t resist, and he ate more than half of it

1. In a big pot, add the skinless, boneless chicken breasts and a little salt. Bring to a simmer. Bring the water to a boil and simmer the chicken for around 30 minutes, or until it’s fully cooked. Remove the chicken from the heat and put aside, reserving the cooking liquid.

2. Evenly divide the cooked chicken, cut into bite-sized pieces, onto a 9×13-inch baking dish.
Step 3: Preheat the oven to 350 degrees Fahrenheit, or 175 degrees Celsius.
4. Mix together the condensed chicken and celery soups in a medium-sized basin.
5. Measure out 10 ½ fluid ounces of milk using one of the empty soup cans. Blend the milk and condensed soups together. After placing the chicken in the baking dish, thoroughly coat it with this mixture.
6. In a bowl, combine the cornbread stuffing mix with the chicken stock until it is thoroughly wet.
7. If you’re using it, combine the stuffing and broth with the chopped celery and finely sliced onion. Make sure to mix all the items well.

In a baking dish, combine the chicken and soup. Evenly distribute the stuffing mixture on top.
Bake the casserole for about 45 minutes, or until cooked through and the top has browned slightly, in a preheated oven.
10. Take the dish out of the oven and let it cool for a little before you serve it.