Thanksgiving Casserole

• 1 pkg. Pepperidge Farm cornbread dressing
• 1 stick oleo
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 4 large chicken breasts
• medium onion, chopped fine
• sage to taste (I use 1 level tsp.)

1. Stew chicken (slightly salted) until done.
2. Remove meat from bones and set aside after cutting into medium size pieces.
3. Melt margarine and add onion and sage.
4. Stir into dressing.
5. In a large, greased casserole, begin with a layer of dressing crumbs. Add a layer of chicken, then a can of mushroom soup diluted with 3/4 can of reserved chicken broth.
6. Again, a layer of crumbs and chicken, then cream of chicken soup diluted with 3/4 can of reserved chicken broth.
7. Top with crumbs and bake at 350u0b0 until done.

cornbread dressing, oleo, cream of mushroom soup, cream of chicken soup, chicken breasts, onion, sage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=557510 (may not work)