1/2 c. butter
1/2 c. onion, chopped
1 c. celery, chopped
1 c. chicken broth
1 can cream of chicken soup
1 can chicken and rice soup
4 c. cornbread crumbs
Salt and pepper to taste
1 boiled chicken, boned and cut into bite sized pieces

Saute onions and celery in butter. Heat broth and undiluted soups and pour over cornbread crumbs. Add onions and celery and mix well. Season with salt and pepper. Pour half of dressing mixture in greased deep 3 quart casserole. Add chicken and top with rest of dressing. Bake at 350 degrees for 50 to 60 minutes. Serves 6.