Stacey's Chicken and Stuffing Casserole

Boil chicken breasts in a pot of lightly salted water until no longer pink in the center and are beginning to fall apart about 30 minutes. Remove chicken breasts from water using a slotted spoon and shred.

Preheat oven to 350 degrees F (175 degrees C).

Melt 1 tablespoon butter in a skillet over medium heat; cook and stir onion in the melted butter until translucent about 10 minutes. Add shredded chicken; mix well. Pour cream of celery soup and evaporated milk into chicken mixture; spoon mixture into an 8x8-inch baking dish.

Mix chicken broth and melted butter together in a bowl. Empty cornbread stuffing mix into a large bowl; pour chicken broth mixture over stuffing. Toss to combine. Pour stuffing over chicken mixture.

Bake in the preheated oven until bubbling and stuffing is lightly browned about 45 minutes.