3 lg. whole chicken breasts (cook in sufficient water to yield 1 1/2 cup broth)
1 can cream of chicken soup
1 soup can of milk
1 can cream of celery soup

Mix together and heat, salt and pepper to taste

1 pkg. cornbread dressing mix
1 stick butter
1 1/2 c. chicken broth

Melt butter in broth. Debone chicken and layer in 13 x 9 inch casserole dish. Pour hot soup mix over chicken. Sprinkle dry dressing mix over mixture. Carefully spoon hot broth mixture over dressing mix. Cover casserole with foil and bake for 40 minutes. Remove foil and bake another 10 minutes. Garnish with pimento strips and sprig of parsley.