| | Directions | | Cook chicken and debone into bite size pieces. In mixing bowl add soups (not diluted), onions, and chicken broth; add deboned chicken to this. In another bowl add 1/2 package of cornbread dressing and 1/2 package of herb dressing. Put dressing on bottom of casserole. Put chicken /soup mixture on top of dressing. Top with other half of cornbread and herb dressing mix. Melt margarine and pour over dressing. Bake 350° for 30 minutes. |
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| Ingredients | | - |  | 3 chicken breast |
| - | | 1 can celery soup |
| - | | 1 can cream of chicken soup |
| - | | 1 tablespoon dehydrated onion |
| - | | 1 cup chicken broth |
| - | | 1 box or bag Pepperidge Cornbread Dressing |
| - | | 1 box or bag Pepperidge Herb Dressing |
| - | | 1/4 pound margarine |
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