4 whole chicken breasts or (1 lg. chicken)
1 sm. bag herb flavored stuffing (Pepperidge Farm, crushed)
1 pt. sour cream
1 can cream of mushroom soup
1 can cream of celery soup
A little rosemary
1 sm. piece of bay leaf
1/2 c. melted butter

1. Cook chicken in rosemary and bay leaf. (Remove bay leaf.) Debone chicken.

2. Mix together 1 pint sour cream with mushroom and celery soup. Add cut up chicken.

3. Fill bottom of greased low glass dish with mixture. Cover with the stuffing.

4. Pour 1 1/2 cans of chicken broth over the stuffing and 1/2 cup melted butter.

5. Cover dish with tin foil. Bake 45 minutes at 350 degrees. (A good casserole for guests. Very good baked the second time.)