1 whole chicken
2 tbsp. butter
2 cans cream of chicken soup
3/4 c. milk
2 1/4 c. chicken broth
Salt and pepper to taste
8 oz. bag Pepperidge Farm Dressing
1 1/2 stalks celery, chopped fine
1 egg, beaten

Boil chicken until tender. Cool, salt and remove skin and bones. Place chicken in a long baking dish. Add pepper and dot with butter. Save chicken broth.

Mix the cream of chicken soup, 1/4 cup of chicken broth and the milk. Pour this over the chicken. Saute the celery and onion in butter.

Add dressing to celery and onion along with the beaten egg and 1 1/2 cups of chicken broth. Spread this over the chicken and soup layers. Bake at 350 degrees for 45 minutes.