4 lg. chicken breasts
8 oz. Pepperidge Farms herbal dressing
1 stick butter
1 can cream of chicken soup
1 can cream of celery soup
1 sm. onion, diced (optional)

Cook chicken with enough water to have 2 cups broth. Mix soups with broth and onion and heat until boiling. Melt butter and mix into dressing and put 1/2 of dressing into bottom of rectangular casserole dish. Remove chicken from bone and cube. Put on top of dressing in pan. Pour soup mixture over chicken and then add remaining dressing on top. Bake at 350 degrees for 20 to 25 minutes. Let cool slightly. Cut and serve in portions like lasagna.