Chicken Casserole

3 chicken breasts, halved
1/2 onion, chopped (optional)
1 can Cream of Celery soup
1 can Cream of Chicken soup
8 oz. sour cream
8 oz. pkg. Pepperidge Farm cornbread stuffing

Note: You could use 2 cans of Cream of Chicken soup and
omit the Cream of Celery soup.

Boil chicken with onion until done. Save broth.
Cut chicken into strips or chunks and layer bottom of 9x13 pan.
In a bowl, mix soups and sour cream. Layer on top of chicken.
In a bowl, mix stuffing with broth till soft. Layer on top.
Bake at 325 uncovered for 45 minutes.

T = Tablespoon
t  = teaspoon
C = cup