1 cup chicken broth
1/2 cup onion -- chopped
1 cup celery -- chopped
1 - 10.5 oz cream of chicken soup
1 - 10.5 oz chicken and rice soup (see notes)
4 cups cornbread crumbs
salt and pepper to taste
1 boiled chicken -- boned and cut in bite size pieces

Put broth in large pan; add onion and celery; cook until tender. Add undiluted soups, heat through. Add cornbread crumbs and mix well. Season with salt and pepper.

Pour half of mixture into a greased deep 3 quart casserole or pan. Add chicken and top with rest of dressing. Bake at 350 degrees for 50 minutes.

Stacy's Notes: I use bone-in chicken breasts rather than a whole chicken. I never have chicken with rice soup on hand, so I have not ever used that. I use the broth from when I boil the chicken breasts, then add some of the Wylers shakers (chicken flavor) to that. I use one cream of mushroom and one cream of chicken. Also, I don't go to the trouble of making cornbread just for this dish. Whenever we have cornbread, I just crumble what's left in a big ziploc and keep in the freezer. Once I get 4 cups, then I make this casserole!

NOTE: Tim requests that we have cranberry sauce with this from now on - he's asked the last 2-3 times I have made this! I think it reminds him of Thanksgiving! :)