1/2 c. butter
1/2 c. onion, chopped
1 c. celery, chopped
1 c. chicken broth
1 can cream of chicken soup
1 can chicken and rice soup
4 c. cornbread crumbs
Salt and pepper
1 boiled chicken, boned and cut up

Saute onions and celery in butter. Heat broth and undiluted soups and pour over cornbread crumbs. Add onions and celery; mix well. Season with salt and pepper.

Pour half of dressing mixture in greased deep 3-quart casserole. Add chicken and top with rest of dressing. Bake at 350 degrees for 50-60 minutes.