5 boneless chicken breasts
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of celery soup
1 cup finely chopped celery
1 cup finely chopped onion
2 tbsp. butter
1 (8 oz.) tub dairy sour cream
1/2 tsp. sage
1 bag Pepperidge Farm Stuffing (it has seasoning)
1 cup reserved chicken broth

In a covered pan, boil chicken breasts in 1 1/4 cups water (this will be your broth). When cooled, cut chicken into cubes or strips and set aside.

In a frying pan, melt butter and sauté celery and onions. In a large bowl, mix both cans of soup, dairy sour cream, sautéed celery and onions. Add chicken broth and sage. Mix well. Add cubed chicken.

In a casserole dish, put 2/3rds package of stuffing in bottom of dish. Pour the mixed ingredients evenly on top of stuffing. Sprinkle the remaining 1/3rd package of stuffing on top.

Bake uncovered at 350°F for 45 minutes. Enjoy!

Submitted by: Linda Baxter