4 c. cooked and cut up chicken breasts
2 cans cream of chicken soup
2 c. sour cream (1 ptsp.)
1 large pkg. Pepperidge Farm dressing mix
2 stalks celery
1/2 small onion, chopped
2 eggs

Mix soup and sour cream together and then spread over the cut up chicken in Pyrex baking dish or cake pan. Mix Pepperidge Farm dressing mix with more bread crumbs, celery, onion and eggs. If needed, add more water. Spread dressing over soup/sour cream mixture. Dot with butter. Cover with aluminum foil and bake at 350°F for about 45 minutes.

If browning is desired, remove foil about 5 to 8 minutes before serving.