1 and 1/2 pounds chicken breasts
10 and 1/2 ounces cream of celery soup
10 and 1/2 ounces cream of chicken soup
8 ounces sour cream
1/2 cup unsalted butter, divided
1 cup diced onion
1 cup diced celery
1/2 cup fresh Italian parsley, chopped (optional)
32 ounces chicken broth, divided
14 ounces Pepperidge Farm classic cornbread dressing

Boil chicken in 3 cups chicken broth. While chicken is cooking mix both soups and sour cream in a bowl. Add 1/3 cup chicken broth to soup mixture. Set aside.

Preheat oven to 350º F. In a medium skillet melt 1/4 cup butter. Add onion and celery. Cook until onions are translucent. When chicken is done reserve broth. Cut chicken into 1-inch chunks and place in a 9 X 13-inch baking dish.
Pour 1/4 cup broth over chicken. Save 2 cups of remaining broth for cornbread dressing.
Pour reserved soup mixture over chicken. Spread evenly.

In a large bowl, add cornbread dressing, celery, and onions. Stir. Add 1/4 cup melted butter to reserved 2 cups of chicken broth. Stir into cornbread mixture. (Optional-Add chopped parsley.) Spread cornbread dressing evenly over soup mixture. Bake 30 to 45 minutes or until sauce is bubbling and top is browned. Enjoy!

Tip: To simplify things, use a plain rotisserie chicken instead of boiling the chicken. I don’t use parsley- it makes the casserole look pretty, but It doesn’t taste traditional.