8 chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
1 c. sour cream
1 (8 oz.) pkg. Pepperidge Farm Stuffing
1/2 c. butter, melted
1 c. chicken broth

Boil chicken in water. Cut into pieces and put in bottom of 9x13-inch casserole dish. Mix soups and sour cream and spread over chicken. Press stuffing evenly over mixture. Pour melted butter over stuffing. Pour chicken broth over all. Bake for 1 hour at 250 degrees covered with foil. Remove foil for last 15 minutes of baking time.