2. Cut the cooked chicken into bite-sized pieces and distribute them evenly in a 9×13-inch baking dish.
3. Preheat your oven to 350 degrees F (175 degrees C).
4. In a medium-sized bowl, combine the condensed cream of chicken soup and the condensed cream of celery soup.
5. Using one of the empty soup cans, measure out 10 ½ fluid ounces of milk. Mix the milk with the condensed soups until well blended. Pour this mixture evenly over the chicken in the baking dish.
6. In a separate small bowl, mix the seasoned cornbread stuffing mix with the chicken broth until the stuffing is moistened.
7. If using, add the finely diced onion and the chopped celery to the stuffing and broth mixture. Thoroughly combine all the ingredients.
