4 large chicken breasts
1 small pkg. pepperidge farm corn bread dressing
1 stick butter
1 small onion - chopped fine
1 can cream of mushroom soup
1 can cream of chicken soup
celery and sage if desired

Stew chicken until done (do not salt). Remove meat from bones. Reserve broth. Melt butter and stir in dressing and onions (celery and sage). In a greased 9 x 13 casserole dish, begin with a layer of dressing crumbs. Add a layer of chicken, then a layer of mushroom soup, diluted with 1 can of reserved chicken broth. Again, a layer of crumbs and chicken, then a can of cream of chicken soup diluted with 1 can of reserved chicken broth. Top with crumbs and butter.

Bake at 350°F for 35 minutes or until top is brown.

Serves 10 - 12.