4-5 lg. chicken breasts (halves)
1 stick butter
1/2 c. chopped celery
1/2 c. chopped green peppers
1/2 c. chopped onion
2 c. chicken broth
1 can mushroom soup
1 can cream of chicken soup
1 pkg. Pepperidge Farm stuffing (cornbread)

Cook chicken, remove from bone and cut into large pieces. Reserve broth. Saute celery, green pepper and onions in butter. Add to stuffing and mix well. Line the bottom of 9x13 inch dish with half of stuffing mixture.

Combine chicken and mushroom soup and chicken soup with 2 cups chicken broth. Pour over stuffing mixture. Top with remaining stuffing. Bake at 350 degrees for 40 minutes.