2 lb. white chicken
1 can cream of chicken soup
1 can celery soup
8 oz. sour cream
1 c. chicken bouillon
1/2 pkg. Pepperidge Farm cornbread dressing
1/4 c. melted butter

Cook chicken (boil). Cut in large pieces and put in casserole (9 x 13). Pour soups and sour cream over. Spread on top, stuffing mix and drizzle bouillon and butter over.

Bake at 375°F for 45 minutes or until brown. Serve over cooked rice or noodles.

Serves 8.