5 chicken breasts (or cut-up chicken), boiled until tender
Broth from chicken
1 can cream of celery soup
1 can cream of chicken soup
1 sm. pkg. Pepperidge Farm cornbread dressing mix
1 stick butter

Line an oblong baking dish with a little of the butter. Put cornbread dressing mix into bowl and mix with remaining butter until crumbs are moist. Layer 1/3 of the crumb mixture, the chicken, and celery soup diluted with one can of broth, then layer 1/3 cup crumb mixture and chicken soup diluted with one can of broth. Top with remaining 1/3 cup crumb mixture. (Do not use any salt as the dressing mix has plenty.) Bake at 350 degrees until brown.