CHICKEN CASSEROLE

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CHICKEN CASSEROLE

4 chicken breasts
1 pkg. cornbread dressing
crumbs (herb dressing is
best)
1 stick margarine
1 can cream of celery soup
1 can cream of chicken soup

Cook chicken until tender. Pull meat off bones in small
pieces. Melt margarine and pour over crumbs. In Pyrex dish,
place thin layer of crumbs and then layer of chicken. Empty
soup into two separate bowls. Thin each soup with 1/2 can of
broth saved from cooked chicken. Blend. Pour celery soup over
layer of chicken and crumbs. Add another layer of chicken and
crumbs atop mixture. Pour chicken soup over second layer.
Sprinkle with crumbs. Bake at 325 degrees for 50 to 60 minutes.

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