6-8 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 stick of butter
1 pkg. Pepperidge Farm stuffing crumbs
1 soup can of milk

Boil chicken, cook, debone and cube. Reserve about 1 1/2 cups to 2 cups broth and mix with butter. Sprinkle half of dry dressing in an oblong casserole dish sprayed with Pam. Pour enough broth and butter over crumbs to make damp, not soggy. Put chicken on crumbs, top with the soups and milk that have been mixed together. Sprinkle remaining stuffing crumbs and top with remaining broth and butter. Bake for 30-45 minutes at 350 degrees or until crumbs are golden brown.