Chicken Casserole

• 4 c. cornbread crumbs
• 3 1/2 c. chicken broth
• 4 to 6 chicken breasts or 1 whole chicken, stewed and cut into bite size pieces
• 1 (8 oz.) carton sour cream
• 1 can cream of chicken soup
• 1 1/2 tsp. pepper
• 1 1/2 tsp. sage
• 1 stalk celery, chopped
• 1 medium onion, chopped

1. Place 2 cups crumbled bread crumbs in bottom of 9 x 13-inch baking dish.
2. Melt one stick of margarine and pour over crumbs. Place cooked chicken pieces over crumbs.
3. Mix sour cream, onion, soup, pepper, sage and celery.
4. Pour over chicken.
5. Put 2 remaining cups of bread crumbs on top of chicken.
6. Pour chicken broth slowly over bread and chicken mixture.
7. Bake at 350u0b0 for at least 1 hour, longer if needed.
8. Top should be slightly brown.

cornbread crumbs, chicken broth, chicken breasts, sour cream, cream of chicken soup, pepper, sage, celery, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=511840 (may not work)