4 whole chicken breasts--boil with onion and save 1 ½ cups of the broth
1 ½ cups peas
1 cup mushrooms, sliced
Mix together 1 can cream of celery soup, 1 can cream of chicken soup, 1 ½ cups of milk and set aside
Melt 2/3 cup of butter, add 1 ½ cups of the broth and a bag of Pepperidge Farm Country Style herb stuffing
Break chicken into pieces into a 9X13 pan, sprinkle with peas and mushrooms. cover with soups and spoon the stuffing mix over the top. Cover with foil.
Bake at 350 for 45 minutes.