Chicken Casserole

• 1 (8 oz.) pkg. Pepperidge Farm herb dressing
• 1/2 c. margarine
• 1 c. chopped celery
• 3/4 c. chopped onion
• 2 cans condensed cream of chicken soup
• 8 oz. can mushrooms
• 2 pkg. frozen broccoli spears, cooked
• 6 to 8 chicken breasts, cooked

1. Saute onion and celery in margarine (do not brown).
2. Mix with 3/4 of dressing and spread on bottom of large baking pan (10 x 16-inch).
3. Spread layer of chicken, cut in large pieces.
4. Cover with layer of broccoli and mushrooms.
5. Thin condensed soup with equal parts of water and pour over.
6. Spread remaining dressing over top.
7. Cover and bake at 350u0b0 to 375u0b0 for 45 minutes to 1 hour (until bubbly), then uncover and bake 15 minutes more until crisp. Serves 8 to 10 people.

herb dressing, margarine, celery, onion, condensed cream, mushrooms, frozen broccoli, chicken breasts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=588506 (may not work)