1In a saucepan, melt butter over medium-low heat. Stir flour in slowly, using a wire whisk, until the butter and flour mixture begins to bubble. Continue cooking and stirring for about two minutes; remove from heat.
In a separate pan, heat chicken broth; Stir in salt and celery salt. Once broth is fully heated, add it to the butter and flour mixture, stirring quickly. Return the saucepan to heat; stir over medium heat until sauce begins to thicken [ don't allow it to boil]. Add soups and velveeta cheese, Cook until creamy and smooth.Mix sauce, noddles, and chicken together; pour into greased 9x13 casserole pan and cover stuffing mix. Bake at 300 degrees for 1 hour.