Chicken And Dressing Casserole

• 8 chicken breasts or 1 whole chicken
• 2 Tbsp. butter or margarine
• 2 cans cream of chicken soup
• 3/4 c. milk
• 2 3/4 c. chicken broth
• salt and pepper to taste
• 12 oz. Pepperidge Farm dressing
• 1 1/2 stalks celery, chopped
• 1 small onion, chopped
• 1 egg, beaten

1. Boil chicken until tender.
2. Cool and remove skin and bones. Place chicken in a long baking dish.
3. Add salt and pepper and dot with butter or margarine.
4. Save the chicken broth in which chicken was cooked.
5. Mix the cream of chicken soup, 1/4 cup of chicken broth and the milk.
6. Pour this over the chicken.
7. Saute the celery and onion in butter or margarine.
8. Add to this the Pepperidge Farm dressing, the beaten egg and 2 1/2 cups of the chicken broth. Spread this over the chicken and soup layers.
9. Bake at 350u0b0 for 45 minutes covered and 15 minutes uncovered.

chicken, butter, cream of chicken soup, milk, chicken broth, salt, dressing, stalks celery, onion, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=453613 (may not work)