2 lb. boneless chicken breasts
3 cups water
salt and pepper
sage
1 cup celery, chopped
1 large onion, chopped
1/2 cup (1 stick) butter
2 cups chicken broth (saved from chicken)
1 small pkg. dressing mix
1 can cream of chicken soup
1 can cream of mushroom soup

Cook chicken with about 3 cups seasoned water until tender (save the 2 cups broth).

Cut chicken into small pieces. Simmer celery and onions in stick of butter. Add broth and combine with dressing.

Pour cream of chicken soup in bottom of large dish. Put part of chicken on top and part of dressing. Pour cream of mushroom soup over. Layer again.

Bake at 350°F in covered casserole dish for 30 minutes or until hot.

Submitted by: Tom Hausherr