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1 whole fryer (cut up) or 6 split breasts
1 can cream of mushroom soup
1 can cream of celery soup
1 c. cheddar cheese, grated
1 pkg. Stove Top Stuffing

Cover chicken with water; cook until tender. Remove from bone and place in baking pan. Save broth. Mix 1 cup of broth with the soups. Pour over chicken. Sprinkle cheese on top of soups. Top with Stove Top Stuffing. (For a moist topping, combine the stuffing mix with a little of the leftover broth.) Bake at 350 degrees for approximately 30 minutes or until stuffing is brown. I sometimes top with extra cheese and place back in oven until cheese is melted.