Chicken and Dressing

This is a great dish to take over to a person's house when you are making a meal for them. My Aunt made this for me after I had the triplets and it was the most comforting meal ever. The best part is that unless you are making this for a large family, you can divide the recipe into 2 pans and keep 1/2 for yourself for dinner!

1 frying chicken
3/4 stick of butter
1 pkg. Pepperidge farm herb stuffing mix (8 oz. but can add more)
1 medium onion
3 stalks of celery, chopped
1/4 C. butter
1 can cream of chicken soup
2 C. Chicken broth

Boil chicken until tender. Reserve 2 C. of the broth. Shred the meat once cooled enough to handle. Saute celery and onion in 1/4 C. butter. Add to chicken and mix. Melt 3/4 stick butter in the bottom or a 9x9 pan (I tend to use a 9x13 pan so I get more stuffing). Reserve 1 C. of stuffing and pour the rest into the melted butter. Top with the chicken mixture. Next, spread the cream of chicken soup over the chicken mixture evenly, then top with the remaining stuffing mix. Then pour the 2 C. of chicken broth over the whole thing and bake at 350 degrees for 30 minutes.