Chicken Stuffing Casserole
by Karen Barton
serves: 8
  1 lb   cooked and shredded chicken
  2 box   stuffing
  2 cans   cream celery
  1 c   milk
  2 cans   corn
  2 cups   shredded cheese
  Prepare stuffing and set aside. Mix soup and milk together. Spread stuffing in pan; layer chicken, corn, soup mixture. Top with cheese. Bake 350 for 40 minutes.