Here’s your grocery shopping list:

• 4 pounds chicken thighs - with bones. 
• 1 can condensed cream of chicken soup - 10 3/4 ounces
• 1 can condensed cream of celery soup - 10 3/4 ounces
• milk
• 1 package cornbread stuffing mix, seasoned, 6 ounce
• seasoning - I have this awesome Kansas City Style Chicken Seasoning, I use, however if not available, I use whatever I have on hand. 

Remove skin from chicken and place in a large saucepan.  Cover with water - salt if desired.  (Instead of salt, I usually add a teaspoon of chicken seasoning).  Bring to boil; boil for about 30 - 40 minutes. Chicken needs to be cooked through.  Remove chicken from broth - reserving the broth.  When cool enough to handle, remove chicken from the bone (I wear latex gloves - much easier).  Place chicken in bottom of a 9x13 baking dish. 

In bowl mix together cream of chicken soup, cream of celery soup, and one can full of milk.  (If I have extra or left over vegetables on hand, they get added in as well).  Pour mixture over chicken.  In same bowl, combine stuffing and 1 1/2 cups of the reserved broth. Spoon over casserole.  

Bake in 350 degree oven for 45 minutes.