Chicken and Stuffing Casserole

By: Jeannie Kuhn

1 lg. onion, chopped fine
1 cube butter, melted.
1½ c. celery, chopped
1 can chicken broth
1 box dressing
1 can cream of chicken soup
½ can (the soup can) milk
½ pint sour cream
1 (3 lb.) chicken or turkey, cooked and boned

Directions:
In a frying pan sauté onion in butter until the onion is tender. Cook the celery in the chicken broth until the celery is tender. Combine in a large bowl the dressing, cooked onion and butter; tossing it lightly. Add the celery, draining it first and saving the broth. Sprinkle the celery chicken broth over the mixture and toss it. Make the "sauce" by mixing together the soup, milk and sour cream in a separate bowl. In a greased 9″ x 13″ pan layer the dressing, chicken and the sauce; repeat these layers until done. Top with a sprinkling of dressing.