3 boneless skinless chicken breasts
1 small bag Pepperidge Farm seasoned stuffing mix
1 small bag frozen peas
1 can cream of mushroom soup
1 can cream of celery soup
1 stick real butter
salt and pepper to taste

Preheat oven to 350°F. Cut chicken in bite size pieces. In large skillet, heat 1/4 stick of butter. Add chicken and cook 5 to 7 minutes. Set aside. Combine both soups in large pot on low heat. Add 1/2 can of water and 1/2 of peas. Heat through. Add chicken to soup mixture. Put stuffing in medium bowl. Melt rest of butter. Add to stuffing. Mix well. Pour 1/2 of stuffing on bottom of pan. Add soup mixture. Pour remaining stuffing mixture on top. Cover with foil.

Bake at 350°F for 30 minutes. Uncover and cook 10 minutes to brown top.

Serves 4 to 6.