Chicken Casserole

1 whole chicken cooked and de-boned
1 can cream of celery soup (or mushroom)
1 can cream of chicken soup
2 c. chicken broth from cooked chicken
1 stick margarine (melted)
1 bag pepperidge farm dressing

Butter dish. Spread 1/2 chicken in pan. Mix soups and broth and pour 1/2 over chicken.
Repeat layers.
Mix melted margarine with bag of dressing and sprinkle over top.

Bake 30-45 minutes at 350.