5 whole chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1 can of stock from boiling chicken breasts
Pepperidge Farm stuffing, the finely chopped not the cubes

Boil chicken slowly in covered pot, add little salt. When chicken is cooked, cool slightly, debone and skin. Refrigerate for short period of time. Cut in nice chunks, add the 3 soups, undiluted, plus the can of chicken stock. Put in baking casserole dish and cover with Pepperidge Farm stuffing. Cover the top with heavy duty tin foil.

Bake in 350 degree oven for 1 hour. Remove the foil last 15 minutes, so top will brown.