3 boneless, skinless chicken breasts, cooked and chopped
1 can cream of chicken soup
1 can cream of celery soup
1 c. sour cream
1 1/2 c. chicken broth
1 stick butter
16-oz. package Pepperidge Farms Corn Bread Stuffing
Cover 9x13 pan with chicken. Mix together soups and sour cream and spread over chicken. Melt butter in 1 1/2 c. chicken broth. Sprinkle stuffing over sour cream mix. Drizzle broth mix over stuffing. Bake at 350 for 45 minutes.
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