Preheat your oven to 350°F (175°C).
In a large skillet, melt the butter over medium heat. Add the chopped celery and onion, and sauté until they are soft and translucent, about 5 minutes.
In a large bowl, combine the cooked chicken, sautéed vegetables, dried cranberries, cream of chicken soup, chicken broth, and milk. Stir until well mixed.
Prepare the stuffing mix according to the package instructions.
Spread the chicken mixture evenly in a greased 9×13 inch baking dish.
Top with the prepared stuffing, spreading it evenly over the chicken mixture.
Cover the dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the stuffing is golden brown and the casserole is heated through.
Let it cool for a few minutes before serving. Enjoy!
Variations & Tips
For a twist, try adding a cup of cooked, crumbled sausage to the chicken mixture for extra flavor. If you have picky eaters, you can leave out the dried cranberries or substitute them with chopped apples for a sweeter taste. For a vegetarian version, replace the chicken with mushrooms or a meat substitute and use vegetable broth instead of chicken broth. You can also add a sprinkle of shredded cheese on top before baking for a cheesy crust.
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