1/2 c. butter
1/2 c. chopped onion
1/2 c. chopped celery
1 c. chicken broth
1 can cream of chicken soup
1 can chicken and rice soup
1 qt. corn bread crumbs
Salt and pepper to taste
1/2 tsp. poultry seasoning
1/2 tsp. sage
1 boiled chicken or chicken pieces (3-4 lbs.)

Melt butter and saute onion and celery. Heat broth and soups and pour over corn bread crumbs and mix well. Add onions and celery to soup-corn bread mixture. Season with salt and pepper. Add other seasonings. May need to add more broth to have very moist.

In greased casserole place dressing mixture. Stir chopped chicken into corn bread and soups. Bake at 350 degrees for 45 minutes. Serves 6. Freezes well.