Chicken And Dressing Casserole

• 4 chicken breasts (large)
• 4 c. crumbled cornbread
• 1 1/2 c. seasoned bread crumbs (Pepperidge Farm)
• 3/4 c. chopped celery
• 3/4 c. chopped onion
• 1 can cream of chicken soup
• 3 or 4 c. chicken broth
• poultry seasoning to taste
• salt to taste
• pepper to taste
• 3 eggs
• 4 c. water

1. Cook chicken breasts in the 4 cups of water with salt to taste until tender.
2. Cool.
3. Remove skin and bone from chicken and set aside.
4. Cook onion and celery in a cup of the chicken broth until tender; add 1 can cream of chicken soup to onion/celery mixture and heat.
5. Mix cornbread crumbs, seasoned bread crumbs, onion/celery mixture and 3 or 4 cups of broth; add poultry seasoning, salt and pepper to taste.
6. Add 3 whole eggs and mix thoroughly.
7. Pout into a 9 x 13-inch baking dish and place boned pieces of chicken breast on top of dressing mixture.
8. Bake in a 350u0b0 oven for about 30 minutes or until lightly browned and bubbling in center of dish.

chicken breasts, cornbread, bread crumbs, celery, onion, cream of chicken soup, chicken broth, poultry seasoning, salt, pepper, eggs, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=192862 (may not work)