Chicken Casserole

1 can cream of chicken soup
1 can cream of celery soup
1/2 c sour cream
1/2 c broth from stew pot
4 chicken breasts, boned or boneless
onions
carrots
celery
3 chicken bouillon cubes
light and fluffy noodles or white rice

Place chicken in pot; add water to cover.  Add bouillon cubes, carrots, onions, and celery.  Use amount desired, just to give the broth flavor.  Cook until chicken is tender.  Mix soups, sour cream, and broth.  Pull chicken off bones and but into bite sized pieces.  Add chicken to soups, cook 1/2 bag of noodles, or make white rice.  Add noodles or rice to soup mixture.  Mix and put into casserole dish.  Bake at 350 for 1 hour, covered.  If desired, put crushed potato chips on top the last 10 minutes of cooking.