2 1/2 to 3 lbs. chicken, boiled, boned and cut up
1 can cream of chicken soup
1 can cream of celery soup
1 (8 oz.) carton sour cream
1 pkg. corn bread stuffing mix (use just the crumbs)
1 c. chicken broth
1 stick (1/2) butter

Cover bottom of 9 x 13 inch pan with cooked chicken. Mix together the soups and sour cream until smooth. Heat the mixture and then pour it over the chicken. Top with the crumbs from the stuffing mix. Melt the butter in the chicken broth and pour over the crumbs. Bake in a 350 degree oven until bubbly and hot, 30 to 40 minutes.