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Cornbread-Chicken Casserole



  1. Melt butter and sauté onion and celery.
  2. 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.
  3. In greased casserole, alternate layers of chicken, which has been cut into bite-size pieces, and dressing (start and end with dressing).
  4. Bake at 350 degrees F for 45 minutes.

Serves 6.

Freezes well.


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