3 pound chicken, cooked
1 cup chicken broth
1 can cream of chicken soup
1/2 stick butter
1 can cream of celery soup
1 8 ounce package Pepperidge Farm croutons
1 8 ounce tub sour cream
Cook chicken; remove skin and debone. Line 9 x 13 inch casserole dish with pieces of chicken. Mix soups and sour cream together. Pour over top of chicken. Mix broth and oleo in pan to boil; add croutons. Spread on top of chicken and soups. Bake at 350F for 1 hour.
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