Chicken and dressing casserole

6 c water
1 T salt
2 t onion salt
1 t celery salt
6 chicken breast halves
1/2 c butter
8 oz pkg cornbread dressing
1 onion, chopped
10 3/4 oz can cream of mushroom soup
1 c sour cream

Bring water to a boil, add salt, onion salt, celery salt, and chicken breasts.
Simmer covered until chicken is fort tender.
Remove chicken
Reserve 1 1/2 c broth
Allow chicken to cool
Cut into bite sized pieces

In large saucepan melt butter
Stir in onions and dressing mix
Spread 1/2 of this mixture in a buttered 9 x 13 baking dish
Spread chicken evenlyon top
Pour broth over chicken
Mix together soup and sour cream
Spread over chicken
Cover with remaining dressing mix
Bake 350 for 30 min