2 to 3 boneless, skinless chicken breasts, cooked & cut up in bite-size pieces
1 can cream of chicken soup
1 can cream of celery soup
Salt & pepper to taste
1 c. milk
2 to 3 tbsp. sour cream
1 bag plain Pepperidge Farm cornbread stuffing

In bowl combine soup, milk, sour cream, salt and pepper. Grease baking dish. Sprinkle crumbs on bottom of dish (enough to cover). Pour 1/2 soup over crumbs. Add all chicken then pour remaining soup over chicken. Bake at 400 degrees for 30 minutes.

Add 2 tablespoon melted butter to remaining crumbs and enough water to make it soupy. Pour this over entire casserole.