1/2 c. butter
1/2 c. chopped onion
1 c. chopped celery
1 c. chicken broth
1 can cream of chicken soup
1 can chicken and rice soup
4 c. cornbread
salt and pepper to taste
1 boiled chicken

Take chicken off bone; cut in bite-size pieces. Sauté onions and celery in butter. Heat broth and soups and pour over breadcrumbs. Add onions and celery. Mix well. Season with salt and pepper. Pour half in greased 3-quart casserole dish. Add chicken and top with rest of dressing.

Bake at 350°F for 50 to 60 minutes.