4 chicken breasts
1 can Campbell's cream of chicken soup
1 sm. pkg. Pepperidge Farm dressing with herbs
1 med. onion, chopped
1 stalk celery, chopped

Boil chicken, cool, pull it from the bone and dice. Set aside the broth from the chicken. Add celery and onions to the dry dressing and moisten the dressing with the reserved chicken broth. Alternate layers of dressing and diced chicken in a greased 2 quart casserole dish. Mix 1/2 can of water with soup and pour on top. Bake 1 hour at 400 degrees.