3 lb. chicken breast
2 (10 3/4 oz.) cans cream of celery soup
2 (10 3/4 oz.) cans cream of chicken soup
2 stalks celery
1 med. onion

Boil chicken until done. Cut meat off bone and add soups, onion and celery. (Fry onion and celery until soft in 1/2 cup butter.) Simmer for about 1/2 hour. Ready to put in buns.