1/2 c. butter
1/4 c. chopped onion
1/2 c. chopped celery
1 c. chicken broth (left from boiling chicken)
1 can cream of mushroom soup
1 can chicken and rice soup
3 pkgs. cornbread, cooked and crumbled
1 cooked chicken, deboned and diced

Saute onion and celery in butter. Heat chicken broth and soups and pour over cornbread. Add onions and celery. Season to taste. Toss lightly. If needed, add more chicken broth, mixture should be very moist. In greased 9 x 13 inch casserole, alternate layers of mixture and chicken. Bake at 350 degrees for 45 minutes. Turkey can be substituted for chicken.