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Chicken and Stuffing Casserole

1/3 cup butter or margarine

1 small onion, chopped

2 celery stalks, chopped

1 (6 to 8 ounce) package stuffing mix

1 2/3 cup water or chicken broth

4 to 5 boneless skinless chicken breast halves, cut into 1-inch chunks

1 (10 3/4-ounce)can condensed cream of mushroom soup

1/3 cup sour cream or milk

1. Melt butter a medium saucepan and saute onion and celery until softened, about 5 minutes. Remove from heat and stir in stuffing mix (and seasoning packet, if included), coating well. Add the water or broth and stir to combine. Set aside to allow liquid to be absorbed.
2. Prepare chicken and spread evenly in the bottom of a greased 13 x 9 x 2-inch baking pan.
3. Combine soup with the sour cream or milk. Spoon evenly over chicken. Sprinkle stuffing mixture evenly over all.
4. Bake, uncovered, in a 375*F (190*C) oven for 35 minutes or until chicken in cooked through.

Makes 4 to 6 servings.

Editor's Note: Additional salt is unnecessary and not advised, as the stuffing mix and condensed soup provides enough for the recipe.