1 pkg. chicken breast, cooked & deboned
1 can cream of celery soup
3/4 can chicken broth (use broth from cooked chicken)
1/2 bag (or more) Pepperidge Farm cornbread dressing
3/4 stick butter

Grease 9 x 13 inch casserole dish. Place bite-size pieces of chicken in casserole.

Mix soup and broth together; stir well and pour over chicken. Mix melted butter with stuffing (you may want to use a little broth to moisten). Spread over top of casserole and bake for 25 minutes at 350 degrees. May add more chicken if you like.