4 to 5 cooked chicken breasts, chopped
1 c. sour cream
1 can cream of chicken soup
1 can cream of celery soup
8 oz. Pepperidge Farm Cornbread Stuffing Mix
1/2 c. melted butter
2 c. chicken broth

Preheat oven to 350 degrees. In a 9x13 inch baking pan, put chicken pieces in bottom.

Mix sour cream and soups together and pour over the chicken. Mix butter, stuffing mix and broth. Spread over top. Bake for one hour.