6 chicken breasts or 1 lg. fryer
1 pkg. Pepperidge Farm herb dressing
1 can cream of celery soup
1 can cream of chicken soup
1 (8 oz.) container sour cream

Cook chicken until tender; dice. Have enough stock to moisten the dressing. Mix soup, undiluted, with sour cream. Pour over diced chicken in a casserole dish. Top with dressing and bake for 1 hour at 300 degrees.