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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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!