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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


  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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