2 chicken breasts
1 can cream of celery
1 can cream of chicken
1 c. sour cream
1 pkg. Pepperidge Farm stuffing
1 c. broth
½ c. melted butter
Cook chicken in water (I like to add a stalk of celery for flavor and salt & pepper and poultry seasoning) for about 30 minutes, or until no longer pink in the middle. Break chicken into bite size pieces. Mix with soups and sour cream, spread in 9X13 baking pan. Top with stuffing. Drizzle with broth and butter. Bake 1 hour at 325°.
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