4 to 6 chicken breasts, cooked, cubed & skinned
1 (10 oz.) can cream of chicken
1 (10 oz.) can cream of celery
1 (8 oz.) carton sour cream
1 sm. onion, chopped
1 (8 oz.) pkg. chicken or cornbread stuffing
1 c. butter
1 1/2 c. chicken broth

Place chicken in bottom of greased 13 x 9 x 2 inch baking dish. Mix soups, sour cream and onion; pour over chicken. Sprinkle stuffing mix over soup mixture. Combine butter and broth in a small saucepan and heat until butter melts; pound over stuffing. Bake at 350 degrees for 40 minutes. Makes 8 servings.

MICROWAVE: Cook chicken, covered, approximately 10 minutes on high power or until chicken flakes and changes to a white color. Set aside. Heat butter and broth on high in a 4-cup measure for 2 to 3 minutes or until butter melts. Proceed as above. Cook on high for 8 to 10 minutes. NOTE: Low sodium broth can be used and low fat, low cholesterol butter.