4 to 6 chicken breasts
1/2 c. celery
1 onion
Broccoli
Velveeta cheese
1 can cream of chicken soup
1 can broth
1/2 c. salad dressing
2 slices bread, crumbled

Cook chicken breast, celery, and onion. Cut into bite-size pieces, lay chicken in bottom of pan. Cook broccoli and lay on top of chicken. Mix soup, broth and salad dressing and pour over top. Crumble Velveeta cheese and bread on top. Bake at 357 degrees for 45 minutes.