1 whole chicken or 6 breast halves
1 can cream of celery soup
1 can cream of chicken soup
1/2 pt. sour cream
1 stick butter
1 c. chopped onion
1 c. chopped celery
1 box Stove Top Stuffing mix
1 box Jiffy cornbread, baked

Cook chicken and save the broth.

Sauté onion and celery until tender, with 1/4 of the butter. Mix these with the seasonings and croutons from the box of stuffing, as well as the broken-up cornbread. Add the broth from the chicken (about 1 1/2 to 2 cups). Make very moist.

Mix the soups and the sour cream, and the remaining 3/4 stick of butter. Spread chicken in small pieces in the bottom of a 9 x 13 inch baking dish. Pour soup mixture over the chicken. Put the stuffing mixture on top of the soup.

Bake, covered, at 350°F for 40 minutes. Uncover and bake another 20 minutes.