8 chicken breast halves
1 can cream of chicken soup
1 can cream of celery soup
1 lg. bag Pepperidge Farm Cornbread Stuffing Mix
1 stick butter

Boil chicken until tender, save broth. Remove chicken from bones and cube. Mix melted butter and stuffing. Line bottom of Pyrex dish with stuffing, add layer of chicken. Mix celery soup with 1 can of broth and pour over chicken. Add rest of chicken. Mix cream of chicken soup with 1 can of broth. Pour over chicken. Top with remainder of stuffing. Bake at 350 degrees until bubbly.