8 half chicken breasts
1 pkg. Pepperidge Farm cornbread dressing
1 can cream of celery soup
1 can cream chicken or cream mushroom soup
1 can chicken broth (taken from cooking chicken)
1/2 c. chopped celery (4 stalks)
1/2 c. chopped onion (1 med.)
1 stick butter

Cook chicken until tender. Dice large pieces. Place in glass 13 x 11 inch pan. Cook onions and celery in small amounts of chicken broth.

Mix both cans of soup with chicken broth. If too thick add more broth. Add celery and onions; pour over chicken. Melt butter and mix with dressing. Sprinkle over top of chicken. Bake at 375 degrees for 25-30 minutes.