Preheat oven to 350F.

In a deep pot over medium-high heat, bring 3 cups of chicken stock to a boil. Season liberally with kosher salt, black pepper, garlic powder, onion powder, and rosemary. Add chicken breasts and boil until fully cooked (165 F). If chicken breasts are not fully covered by chicken broth, add water. Boiling should take around 15 minutes. Once cooked, remove from the chicken broth and shred.

While the chicken is boiling, cook onion and celery in 1 stick of butter. Cook for 10 minutes.

In a large bowl, mix together cream of chicken soup, cream of celery soup, and milk (to thin the soups). In another bowl, mix together stove top dressing, crumbled cornbread, 1 c. of chicken stock, and the cooked celery + onion.

In a 9x13 baking pan, spread one layer of soup mixture. Then do a layer of shredded chicken, followed by another layer of soup mix on top of the chicken. Top with cornbread-stuffing mixture.

Bake covered for 20 minutes and uncovered for 10 minutes. If you want the top to be more brown, broil on high for 1-2 minutes (watch carefully). Serve warm and enjoy!