8 skinless chicken breast
2 (8 oz.) pkgs. cream cheese (softened)
2 cans cream of celery soup
1 can cream of mushroom soup
1 stick butter
1 (12 oz.) pkg. of bacon (fried and crumbled)

Melt butter in large flat pan (9 x 13 x 2 inches). Spread crumbled bacon over melted butter. Place chicken breasts on top. Mix in separate bowl cream cheese and soups. Pour over chicken breast, covering all pieces.

Bake at 325 degrees for 1 1/2 hours or until top is golden brown. Serves 8.