Spread the chicken cubes in bottom of a 2-quart flat casserole dish.
Dilute soup with milk and pour over top of chicken.
Combine celery and onion, cook in broth until tender. (If you do not have broth and have used canned chicken cubes, use 1 cup water, 1/2 stick butter and 1 chicken bouillon cube instead). Make dressing by combining broth, celery, onion, egg, stuffing and parsley flakes.
Spread the dressing on top of the soup, sprinkle with paprika.
Bake at 350° for 35-40 minutes or until it's bubbling and brown. Serve with heaping spoons of Cranberry relish.