1 (3-4 lb.) chicken, boiled
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. milk
1 c. water or chicken broth
1/4 c. butter
2 stalks celery, cut fine
1 sm. onion
1 can mushrooms
8 oz. Pepperidge dressing
Seasoned sage & onion

Cut meat off bones and put in greased 9 x 13 inch pan. Pour over top of chicken the 2 cans of soup.

Mix milk, broth, butter, celery, onions and mushrooms; pour on Pepperidge dressing. Pour this mixture on top of chicken and soup. Bake 45 minutes to 1 hour at 350 degrees.