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4 1/2 to 5 c. crumbled cornbread
2 Tbsp. poultry seasoning
1 medium onion, chopped
2 boneless chicken breasts, cooked and torn into pieces
1/2 c. melted butter
2 cans cream of celery soup
3 to 4 c. chicken broth

Mix cornbread, poultry seasoning, onion, butter, 1 can cream of
chicken soup and broth together (celery, if desired). Mixture may be
soupy, so you may want to add more cornbread to thicken, if needed.
Layer in crock-pot: 1/2 can cream of chicken soup in bottom of
crock-pot, 1/2 dressing mixture, 1/2 of chicken, remaining dressing
mixture, remaining chicken, remaining cream of chicken soup. Cover
and cook on low for 3 to 4 hours.

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