Thanksgiving Chicken Casserole

• 4 large chicken breasts
• 1 small pkg. pepperidge farm corn bread dressing
• 1 stick margarine
• 1 small onion - chopped fine
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• celery and sage if desired

1. Stew chicken until done (do not salt).
2. Remove meat from bones.
3. Reserve broth.
4. Melt margarine and stir in dressing and onions (celery and sage).
5. In a greased 9 x 13 casserole dish, begin with a layer of dressing crumbs.
6. Add a layer of chicken, then a layer of mushroom soup, diluted with 1 can of reserved chicken broth.
7. Again, a layer of crumbs and chicken, then a can of cream of chicken soup diluted with 1 can of reserved chicken broth.
8. Top with crumbs and margarine.
9. Bake at 350u0b0 for 35 minutes or until top is brown.
10. Serves 10 - 12.

chicken breasts, corn bread, margarine, onion, cream of mushroom soup, cream of chicken soup, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68834 (may not work)