Texas Chicken Casserole


8 chicken breasts, boneless and skinless
4 stalks celery, chopped
1 medium onion, chopped
2 cans Cream of Celery soup
2 cans Cream of Chicken soup
2 c sour cream
1 pkg cornbread dressing
1 stick butter
1 can chicken broth


Cook chicken and cut into bite size pieces.
Spray bottom of a 13 x 9 baking pan. Place chicken pieces on the bottom of pan and layer with celery and onions.
Combine soups and sour cream. Pour over chicken layer.
Sprinkle cornbread dressing on top.
Melt butter in chicken broth and pour over all.
Bake in a preheated 350 degree oven for 40 minutes, or until browned and bubbly.