Chicken & Dressing Bake

This is sort of like a Thanksgiving casserole! I LOVE dressing so this is one of my favorites. Cranberry sauce and salad are the perfect sides!

Ingredients:
3-4 boneless, skinless chicken breasts (use 4 if they're smaller)
4 stalks of celery - 1 roughly chopped & the other 3 diced
1 T kosher salt
3 large eggs
1 can chicken broth, or about 1 1/2 C if you're using homemade
1 can cream of mushroom soup
1 can cream of celery soup
about 12 oz cornbread stuffing mix + extra
2 C shredded mild cheddar cheese, divided
1/2 - 3/4 C chopped onion
1/4 tsp ground black pepper

1. Combine chicken, roughly chopped celery and salt in a pot and add water until chicken is just covered.
2. Bring to a boil then reduce heat to med-low. Slowly simmer for about 10-15 minutes, until chicken is just cooked through. Drain and allow chicken to cool so you can handle it.
3. (Meanwhile) Whisk eggs in a large bowl (big enough to hold all ingredients). Add broth, 1 1/2 C cheddar, soups, onion, diced celery and black pepper and stir well.
4. When chicken has cooled some (or I just hold it w/ a fork if still hot) roughly chop into bitesize pieces and add to soup mixture along with the stuffing and blend well.
Here's the tricky part. Add enough stuffing so that the mixture isn't runny or you'll end up w/ a mushy casserole. I just eyeball it and can't say for sure how much stuffing I use total.
5. Spray your baking dish w/ nonstick cooking spray and pour mixture into dish.
6. Bake at 350 degrees for about 45 minutes, until browned and bubbly. Check the middle to see how done it is. Bake a little longer if necessary.
7. Sprinkle w/ remaining cheese and return to the oven for 5 minutes. Serve immediately.

NOTE: I used a mixture of cornbread stuffing and Pepperidge Farm herb seasoned stuffing.