1 can cream of celery soup
1 can mushroom or cream of chicken soup
2 or 4 chicken breasts
1 pkg. or 1/2 pkg. Pepperidge Farm dressing (use 1/2 of 2 breasts)
1 stick butter

Boil chicken and take off bone; place in bottom of casserole dish. Mix 2 cans of soup with 1 full can of milk and pour over chicken. Mix dressing with enough broth and stick of butter to moisten and crumble over top. Bake at 350 degrees until bubbly; 20 to 25 minutes.