Anita's Chicken and Stuffing Casserole

Here is what you will need for this casserole:

4 cups of cooked chicken, chopped in bite size pieces (you can use turkey also)

1 (12 or 14 oz.) pkg. herb seasoned stuffing mix (I use Pepperidge Farm or you can substitute your own cornbread crumbled)

1 1/2 stick of butter, divided

1 can cream of chicken soup

1 can cream of celery soup

1 can chicken broth

1 cup milk

1/2 cup finely diced onion

1 cup finely chopped celery

1 cup sliced water chestnuts (optional)

1/2 tsp. seasoned salt

1/2 tsp. black pepper

1/2 tsp. poultry seasoning

Mix chicken, soups, 1/2 can of the chicken broth, milk, onion, celery, water chestnuts, salt, pepper and poultry seasoning.

Melt 1 stick of butter. Mix the butter and the rest of the chicken broth with the stuffing mix. Place 1/2 of the stuffing in a 3 quart casserole dish you have sprayed with nonstick cooking spray.

Pour the chicken mixture over the stuffing layer.

Top with the remainder of the stuffing mixture and dot with butter. Place in a preheated 350 degree oven for 50 to 60 minutes or until hot and bubbly around the edges.