2 cans green beans
3 whole chicken breasts
1 can celery soup
1 can cream of chicken soup
1 pt. sour cream
1/2 stick butter
1 sm. pkg. Pepperidge Farm dressing
3/4 c. chicken broth
1 env. dry onion soup

Drain 2 cans green beans and pour into large casserole. Cook chicken breasts in water until done. Reserve 3/4 cup of the chicken broth. Cut chicken into chunks and pour in casserole. Mix together celery soup, cream of chicken soup, dry onion soup and sour cream. Spread on top of chicken. Mix dressing, melted butter and chicken broth together. Put on top of casserole. Cook at 350 degrees for 1 hour, covered, 15 minutes, uncovered.