Preheat oven to 375°F. Spray a 9x13 baking dish with nonstick cooking spray.
Chop the raw chicken into small bite-size pieces. Spread it into the casserole dish and season with salt and pepper.
Mix together the milk, cream of chicken soup and cream of celery soups in a bowl. Pour it overtop of the chicken.
Sprinkle the stuffing packets overtop of the soup layer. Then pour the chicken broth on top attempting to soak up all of the stuffing pieces. If any pieces are still dry, gently press them down into the liquid (or they won't fluff up properly).Cover the baking dish with foil and bake for 40-45 minutes, or until chicken is fully cooked.
Remove from oven and let sit for 10 minutes covered before serving.