1 small pkg. Pepperidge Farm stuffing
1 stick butter, melted
4 chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
2 c. chicken broth

Boil chicken breasts until done. Remove from heat and let cool. Remove bones and skin. Cut chicken into bite-size pieces. Melt butter in 13 x 9 pan. Spread 1/2 of the stuffing over melted butter. Add chicken pieces, spreading evenly with stuffing layers. Mix both cans of soup with broth and spread over chicken. Sprinkle remaining stuffing over soup and bake at 375°F for 30 minutes or until brown on top.