3 lg. chicken breasts (approx. 2 lbs.)
1 c. chicken broth
1 c. sour cream
1 can cream of celery soup
8 oz. pkg. stuffing mix (cornbread), I use Pepperidge Farm
1/4 c. butter, melted

In a medium size pot, boil chicken in salted water until done, cool and reserve 1 cup of broth for stuffing. Bone chicken and cut into bite sized pieces. Combine with sour cream, soup and place in a lightly greased 9"x12" casserole dish. Moisten stuffing with broth and butter, place all this over chicken mixture, bake at 350 degrees for 25 or 30 minutes. Yield: 6 servings.