8 chicken breasts
Salt
8 oz. Pepperidge Farm stuffing, herbed
1 1/2 stalk celery, chopped
1 sm. onion
2 tbsp. butter
2 cans cream of chicken soup
3/4 c. 2% milk
2 1/4 c. chicken broth
1 egg, beaten

Boil chicken until tender. Cool. Debone and place in large baking dish. Sprinkle on pepper and dot with butter. Mix soup, 1/4 cup broth and milk. Pour over chicken. Saute onions and celery in butter and add to dressing with egg and 1 1/2 cups broth. Spread over soup mixture. Bake at 350 degrees for 45 minutes, covered and 15 minutes, uncovered.