4 chicken breasts
3 c. water
1 1/2 tsp. poultry seasoning
4 celery stalks (cut up with leaves)
1 can cream of mushroom soup
8 oz. sour cream
2 1/2 oz. can drained, sliced mushrooms
1/2 tsp. salt

TOPPING:

1 stick butter, melted
1 c. broth (reserved)
1 pkg. Pepperidge Herb dressing mix & put over chicken

Boil first 4 ingredients until chicken is done. When cool, bone chicken and tear into bite-size pieces. Reserve 1 cup of broth from chicken. Combine the remaining ingredients. Put into casserole dish and cover with topping. Bake in 325 degree oven for 30 minutes.