Chicken Casserole

• 6 chicken breasts
• 1 large onion
• 1 stick margarine
• 1 can cream of chicken soup
• 1/4 c. chicken broth
• 1 egg
• 2 stalks celery
• 2 c. chicken broth
• 1 can cream of celery or cream of mushroom soup
• 3/4 c. milk
• 8 oz. pkg. Pepperidge Farm dressing

1. Cook chicken breasts until tender by boiling.
2. Cook celery and onion in 2 cups of chicken broth, then add margarine.
3. Skin and bone the chicken.
4. Cut into small pieces and place into a large baking dish.
5. Mix both cans of soup with the milk and 1/4 cup of broth.
6. Pour over chicken.
7. Mix dressing with celery mixture and add 1 egg.
8. Mix well and spoon over chicken.
9. Cover and bake 1 hour at 350u0b0 (30 minutes covered and then 30 minutes uncovered).

chicken breasts, onion, margarine, cream of chicken soup, chicken broth, egg, stalks celery, chicken broth, cream of celery, milk, dressing

Taken from www.cookbooks.com/Recipe-Details.aspx?id=460383 (may not work)