Season the chicken breasts with salt and pepper. Heat a skillet over medium-high heat and add a bit of oil
In a separate saucepan, melt the butter over medium heat. Add the diced celery, onion, and carrots
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the cream of chicken soup, chicken broth, and milk.
Pour the creamy soup mixture over the chicken, vegetables, and stuffing. Ensure an even distribution of the sauce.
Cover the casserole dish with foil and bake in the preheated oven for about 30-35 minutes or until the casserole is hot and bubbly.
Remove the foil and continue baking for an additional 10-15 minutes or until the top is golden brown and crispy.