4 lg. chicken breast filets
1 can cream of mushroom soup
1 can cream of celery soup
1 lg. bag Pepperidge Farm corn bread stuffing
1 1/2 sticks butter

Boil chicken. Cut chicken into chunks. Melt butter. In a large mixing bowl combine stuffing and melted butter. In a baking dish put 1 layer of bread crumbs. Then 1 layer of chicken. Combine one can of soup with 1 cup of broth from chicken, then pour it over the layer of chicken. Then add another of bread crumbs. Then 1 layer of chicken. Mix the second can of soup with 1 cup of chicken broth, then pour over the stuffing layer. Top with bread crumbs. Bake 1 hour at 350 degrees.