Easy Garlic and Rosemary Chicken

Ingredients

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• 3 pounds skinless, boneless chicken breast meat
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• 1 (10.5 ounce) can condensed cream of chicken soup
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• 1 (10.5 ounce) can condensed cream of celery soup
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• 10 ½ fluid ounces milk
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• 1 (6 ounce) package seasoned cornbread stuffing mix
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• 1 ½ cups chicken broth
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Instructions

1. 1
   Gather all ingredients.
2. 2
   Place chicken in a large saucepan full of lightly salted water.
3. 3
   Bring to a boil. Boil until chicken is cooked through (juices run clear), about 30 minutes.
4. 4
   Remove chicken from pan, reserving broth.
5. 5
   Cut chicken into bite-sized pieces and place in the bottom of a 9x13-inch baking dish.
6. 6
   Preheat the oven to 350 degrees F (175 degrees C). Mix together condensed soups in a medium bowl.
7. 7
   Fill one empty soup can with milk and mix milk with soups.
8. 8
   Pour mixture over chicken.
9. 9
   Combine stuffing and broth in a small bowl; mix together and spoon the mixture over the casserole.
10. 10
    Bake in the preheated oven for 45 minutes.