4 whole chicken breasts

Cook and chop chicken breasts and place in 9 x 13 inch baking dish. heat 1 can cream of chicken and 1 can cream of celery soup with 1 cup milk. Pour over chicken and top with 1 bag of Pepperidge Farm Herb dressing. Melt 1/2 cup butter with 1 cup of chicken broth and pour over casserole. Bake for 45 minutes at 350 degrees.