Chicken Casserole

2 1/2-3 lbs. chicken, boiled (I cook 4 chicken breasts in a crockpot the night before, refrigerate, and chop)
1 stick margarine, melted
8 oz. pkg. Pepperidge Farm herb stuffing mix
1 1/2 c. chicken broth (I use the water I cooked the chicken in)
1 can cream of mushroom soup
1 c. chopped celery (I use sliced water chestnuts)
8 oz. can sliced mushrooms, drained
1 can cream of chicken soup

Melt margarine. Mix with stuffing. Place 1/2 of mixture in bottom of sprayed 9x13 dish. Place chicken, torn in bite size pieces, on top of stuffing. Add mushrooms. Combine soups, mix with 1 c. broth. Pour over chicken and mushrooms. Add layer of celery/water chestnuts. Sprinkle remaining stuffing over top. Pour remaining 1/2 c. chicken broth over top. Bake at 350 degrees for 35 minutes until lightly browned.