1 chicken (3 lbs. or more)
1 (8 oz.) pkg. Pepperidge Farm dressing, cornbread, or herb
1/3 stick butter
1 can cream of chicken soup
1 can cream of celery soup

Boil chicken, without salt, until tender. Debone and cut in chunks. Save 2 soup cans of the broth. Mix the soups with broth. Melt butter and combine with dressing. Spray large casserole dish with Pam; reserve 3/4 cup dressing mixture. Spread 1/2 remaining dressing on bottom, then 1/2 of the chicken, then 1/2 the soups. Repeat this layering procedure and sprinkle the 3/4 cup reserved dressing on top. Bake at 350 degrees for 45 minutes.