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The first step is to boil some water in a big pot with a little salt and some skinless, boneless chicken breasts. After the water boils, add the chicken and simmer for another 30 minutes, or until done. While the chicken is cooking, remove it from the pan and put aside the cooking liquid.
2. Evenly divide the cooked chicken, cut into bite-sized pieces, onto a 9×13-inch baking dish.
3. Set oven temperature to 350 degrees Fahrenheit, or 175 degrees Celsius.
4. Mix together the condensed chicken and celery soups in a medium-sized basin.
5. Take out 10 and a half fluid ounces of milk using one of the empty soup cans. Blend the condensed soups and milk together. After placing the chicken in the baking dish, thoroughly coat it with this mixture.
6. Toss the seasoned cornbread stuffing with the chicken liquid in a separate small dish until it’s well wet.
7. If you’re using it, combine the stuffing and broth with the chopped celery and finely sliced onion. Mix everything together well.
Eighth, evenly distribute the stuffing mixture over the chicken and soup in the baking dish.
9. Bake, uncovered, for 45 minutes in a preheated oven, or until casserole is hot all the way through and top is golden brown.
10. Take the dish out of the oven and let it cool for a little before you serve it.