Lynn'S Chicken And Dressing

• 1 medium chicken (3 to 4 lb.)
• 1 medium onion, diced
• 1/2 stick butter or margarine
• 1 can cream of celery soup
• 1 can cream of chicken or mushroom soup
• 1 (16 oz.) pkg. Pepperidge Farm cornbread or herb stuffing
• 1 c. grated Cheddar cheese

1. Boil chicken until done; skin and debone, reserving chicken broth.
2. Shred or cut into small strips.
3. Saute onion in the butter until soft and clear.
4. In a large casserole, layer some of the onion mixture, chicken and 1/2 of the package of stuffing.
5. Mix the can of celery soup and 1 can of broth.
6. Pour over the first layer of chicken casserole.
7. Layer another layer of onion, chicken and the rest of the stuffing.
8. Mix the remaining can of soup with 1 can of broth; pour over the casserole.
9. Bake, covered, for about 30 minutes at 350u0b0.
10. Uncover; top with grated cheese and bake an additional 15 minutes, or until cheese melts.
11. Serves 8 to 10.

chicken, onion, butter, cream of celery soup, cream of chicken, herb stuffing, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=455571 (may not work)