Cornbread-Chicken Casserole

1/2 cup butter or margarine
1/4 cup chopped onion
1/2 cup chopped celery
1 cup chicken broth
1 can cream of chicken soup
1 can chicken and rice soup
4 cups cornbread crumbs
Salt and pepper to taste
1 boiled chicken or 1 whole canned chicken

Melt butter and saute onion and celery.

Heat broth and soups and pour over cornbread crumbs; mix well. Add onions and celery to soup-cornbread mixture Season with salt and pepper. If needed, add boiling water to moisten.

In greased casserole, alternate layers of chicken, which has been cut into bite-size pieces, and dressing (start and end with dressing). Bake at 350 degrees F for 45 minutes.

Serves 6.

Freezes well.