Chicken Casserole

• 6 to 8 chicken breasts (boneless)
• 1 can cream of mushroom soup
• 1 pkg. dressing (not cornbread)
• 2 to 3 Tbsp. sage
• 2 eggs
• chicken broth
• onion
• 2 to 3 stalks celery
• 1 stick margarine
• 5 slices white bread
• 1 tsp. salt

1. Boil chicken with salt for 30 minutes.
2. When cooked, tear into pieces and put in bottom of deep casserole dish.
3. Then spread can of cream of mushroom soup on top of chicken.
4. Then spread the package of dressing on top of soup.
5. Sprinkle sage next.
6. In bowl, mix eggs with 1 can of chicken broth that the chicken cooked in. Use the soup can to measure broth.
7. Pour this over chicken in casserole dish.
8. Cut up onion and celery and place on top next. Cut up the margarine and put on top of onion and celery.
9. Cut bread into squares and place on top.
10. Preheat oven to 350u0b0 and bake approximately 1 hour.

chicken, cream of mushroom soup, dressing, sage, eggs, chicken broth, onion, stalks celery, margarine, white bread, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=701385 (may not work)