1 frying chicken or 6 chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
1 c. sour cream
1 pkg. Pepperidge Farm herb dressing
1/2 c. melted butter
1 c. chicken broth

Cook the chicken in salted and peppered water. Cool and remove meat from bones. Put meat into buttered 9 x 13 casserole dish. Mix the soups and sour cream. Pour over the chicken. Top with full package of herb dressing. Drizzle with the melted butter, then pour the chicken broth over top evenly.

Bake at 350°F for 35 to 45 minutes.