Instructions: * I save my bread ends in the freezer for this

Combine the bread, celery, onion, garlic powder, poultry seasoning and pepper. Mix well then set aside. Combine the soup, milk, gravy and sour cream. In a casserole pan large enough to hold the breasts in a single layer, spread about 2 cups of the soup mixture in the bottom. Lay the breasts (or browned chicken pieces) over top in a single layer. Top with half of the remaining soup mixture. Put the bread dressing mixture over all and spoon the remaining soup mixture over top, drizzling it. Bake uncovered in a preheated 350 oven for 1 hour.

*Note- If you are using boned skin on chicken pieces such as thighs, Bake the dish covered for 1 hour, remove the cover and bake 30 minutes longer until the chicken is cooked through.

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