3 or 4 chicken breasts
1 stick butter, melted
1 pkg. Pepperidge Farm herb dressing
1 (8 oz.) carton sour cream
1 can water chestnuts, sliced
1 can mushrooms
1 can celery soup

Boil chicken until tender. Pour stock into separate bowl; remove bones and tear meat into medium size pieces. Add butter to package of dressing. In another bowl, mix sour cream, mushrooms, water chestnuts and celery soup. In baking dish, layer 1/2 of dressing. Place chicken pieces on top of dressing; place sour cream mixture layer, then rest of dressing. Pour 2 cups of chicken stock or enough to make mixture moist.

Bake at 250°F until hot and bubbly.