4 whole chicken breasts or 2 frying chickens, cooked and boned
1 can cream of chicken soup
1 can cream of celery soup
1 pt. sour cream
1 pkg. Pepperidge Farm dressing

Cut chicken into small pieces. Place chicken in bottom of a 9 x 11 casserole. Mix together the soups and sour cream.

Pour over chicken. Prepare 1 package Pepperidge Farm dressing by directions on package. Put on top.

Bake at 30 to 45 minutes in 350°F oven or until bubbly and brown.