2 1/2 to 3 lb. chicken
1 can cream of celery soup
1 can cream of chicken soup
1 (8 oz.) carton sour cream
1 pkg. cornbread stuffing mix
1 c. chicken broth
1/2 stick butter

Cook chicken, debone and cut up in strips or cubes. Cover bottom of 9x13 pan with chicken. Mix together soups and sour cream until smooth. Pour over chicken. Heat the chicken broth (from cooking) and the butter. Mix cornbread stuffing mix to the heated broth and butter. Spread over chicken. Bake at 350 degrees for 30-40 minutes until bubbly and hot.