3 cups water

1 tsp celery flakes

1 tsp salt

4 (about 5 oz each) boneless, skinless chicken breast halves*

3 lg eggs

2 cups mild cheddar cheese, shredded, divided

1 can cream of mushroom soup

1 can cream of celery soup

1 (8 oz) pkg corn bread stuffing mix

1/2 cup onion, chopped

1/2 cup celery, chopped

1/4 tsp black pepper

combine water, celery flakes and salt in a large saucepan.

bring to a boil over high heat.

reduce the heat to medium-low.

add the chicken and cook until tender, about 20-25 minutes.

drain chicken, reserving 2 1/2 cups broth.

cool chicken until easily handled.

coarsely chop.

preheat the oven to 350 degrees.

spray a 13″x9″ baking dish lightly with pam.

whisk eggs in a large bowl until blended.

add chicken, reserved broth, 1 1/2 cups cheddar, mushroom soup, celery soup, stuffing mix, onion, celery and black pepper and mix well.

spoon chicken mixture into prepared baking dish.

bake until browned and bubbly, about 45 minutes.

sprinkle with remaining cheddar.

bake until cheese melts, about 5 minutes.

serve immediately.

9 servings

*YOU CAN USE A WHOLE CHICKEN OR JUST DARK MEAT IF YOU PREFER. ADJUST COOKING TIME ACCORDINGLY.