Chicken 'N Dressing

• 4 large chicken breasts
• 2 2/3 c. chicken broth, strained
• 1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
• 1 (10 3/4 oz.) can cream of chicken soup (undiluted)
• 1/2 c. melted butter
• 1/2 c. chopped celery
• 1/4 c. chopped onion
• 1 (8 oz.) pkg. herbed cornbread stuffing

1. Cook chicken (preferably in pressure pan) in enough water to yield amount of broth.
2. Strain broth.
3. Mix 1/2 chicken soup and 1/2 of broth with mushroom soup (1/2 of broth goes in chicken soup).
4. Set aside.
5. Combine stuffing mix with butter; reserve 1/2 cup for garnish.
6. Add celery and onion to chicken soup.
7. Grease a 13 x 9 x 2-inch baking pan.
8. Spoon half the stuffing mix into dish.
9. Add 1/2 chicken; cover with 1/2 chicken soup mixture. Repeat stuffing, chicken and chicken soup layers, then pour mushroom soup over all.
10. Sprinkle with reserved stuffing mixture. Refrigerate overnight.

chicken breasts, chicken broth, cream of mushroom soup, cream of chicken soup, butter, celery, onion, stuffing

Taken from www.cookbooks.com/Recipe-Details.aspx?id=649942 (may not work)