1 chicken, boiled & deboned
1 c. celery, sauteed
1 c. onions, chopped & sauteed
1 can cream of chicken soup
1 can cream of mushroom soup
1 pkg. Pepperidge Farm dressing mix, herb or cornbread
4 boiled eggs, sliced
Broth from chicken
Salt & pepper

Place deboned chicken in casserole. Saute onions and celery. Place in dish. Add sliced eggs. Add mushroom soup and cream of chicken soup over eggs. Then add dry dressing mix to casserole. Pour enough broth to totally saturate dressing. Bake about 30 to 40 minutes in 375 degree oven.