1 or 2 chicken breasts or 1 chicken, stewed and boned out

Reserve broth. Place cooked chicken in 9x13 pan.

Mix together:

1 can cream of celery soup
1 can cream of chicken soup
1 c. sour cream

Spread mix over chicken. Sprinkle 6 or 8 ounce Pepperidge Farm Cornbread Stuffing mix over top.

Heat together:

1 c. butter
1 c. broth

Pour over top. Bake 350 degrees 1 hour.