4 boneless chicken breasts
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can cream of celery soup
1 (15 oz.) can chicken broth
1 1/2 bags Pepperidge Farms bread crumbs
1/2 tsp. salt
1/2 black pepper
1/2 cup milk
1/2 cup (1 stick) butter
melted butter, for topping

Boil chicken for about 1 hour on low. Let cool. Then chunk up into very small pieces. Melt 1 stick of butter and mix with bread crumbs. Mix all other ingredients together in separate bowl.

Preheat oven to 350°F and Pam or grease a 13x9-inch casserole dish.

Alternate with the chicken mixture and bread crumbs. Start and finish with crumbs. Top with melted butter. Bake at 350°F for about 45 to 55 minutes, but place foil over it if it starts getting to brown the last 25 minutes or so.

I like to serve this with rice and green peas on the side.

Submitted by: Moma Elizabeth