1 pkg. Pepperidge Farm cornbread stuffing
1 stick butter
1 can cream of celery soup
1 can cream of chicken soup
4 lg. chicken breasts

Stew chicken; do not salt. Bone and put aside. Save broth. Melt butter and stir in the dressing. In a greased dish, put a layer of dressing crumbs, a layer of chicken, then a layer of celery soup diluted with 1 can of the broth. Again layer of dressing crumbs, chicken, and can of chicken soup that has also been diluted with the broth. Top with crumbs and bake in 350 degree oven until brown, 45 minutes to 1 hour.