1 pkg. Pepperidge Farm cornbread dressing
1 stick butter
1 can cream of celery soup
1 can cream of chicken soup
4 lg. chicken breasts

Stew chicken. Pick off bones and put aside. Save broth. Melt butter and stir into dressing. In a greased dish put a layer of dressing crumbs, a layer of chicken then a layer of celery soup (dilute with 1 can of broth). Again layer the crumbs, chicken and can of chicken soup (dilute with 1 can of broth). Top with crumbs and bake at 350 degrees until brown, 45-60 minutes. Use no salt at all.