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4 chicken breasts, boiled, skinned and chopped
1 (8 oz.) pkg. cornbread stuffing mix (save 1/4 c. for top)
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 stick margarine
2 c. chicken broth
1 medium onion, finely chopped

Boil together cream of mushroom, cream of celery, cream of chicken,
margarine, chicken broth and finely chopped onion. Use a 9 x 15-inch
casserole dish. Make a layer of stuffing mix, then a layer of sauce,
layer of chopped chicken, layer of stuffing and layer of sauce;
repeat. Sprinkle with fine bread crumbs from stuffing mix on top.
Bake at 350 degrees for 45 minutes.

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