6 lg. chicken breasts, boned
1 can cream of chicken soup
1 can cream of celery soup
1 (8 oz.) carton sour cream
1 sm. pkg. Pepperidge Farm cornbread stuffing mix
1 stick butter
1 c. chicken broth

Boil chicken breasts in lightly salted water until tender. Place chicken pieces in medium size oblong casserole dish. Mix soups and sour cream together. Spread mixture over chicken. Top with dressing mix. Combine butter and broth and pour over dressing mix. Bake at 350 degrees for 1 hour. Makes 6 to 8 servings.