6 chicken breasts
2 cans cream of chicken soup
1 can condensed milk
2-3 c. chicken broth

Cook chicken until tender. Save broth. While chicken is cooling, mix milk and soup together thoroughly. Cream of celery soup may be substituted for 1 can of cream of chicken soup if desired. Cut chicken up into small bite-size pieces and place in bottom of large casserole dish. Pour soup mixture over chicken. Top with bread crumbs. Pour chicken broth over bread crumbs. Bake in 325 degree oven until bubbly or brown. This freezes very well so when you make one, make another and freeze for a later time.