CHICKEN CASSEROLE

6 chicken breasts
2 onions
8 c. water (approximately)
3/4 loaf bread
Celery
Poultry seasoning
2 tbsp. melted butter
1 can cream of mushroom soup
1 can cream of chicken soup
Sharp cheese, sliced
Boil chicken breasts with 1 onion in approximately 8 cups of water until tender. Remove
skin and bones and separate into pieces. Save chicken stock. Use 13 x 9 inch pan
(sprayed with Pam). Tear small hunks of bread (about 3/4 of a loaf) and lay in bottom
of pan. Slice 1 onion thin and lay on top of bread. Sprinkle celery, poultry seasoning on
top. Lay chicken pieces on top. Melt margarine and pour over chicken pieces.
Combine mushroom soup, cream of chicken soup and pour on top. Cover the top with
sharp cheese sliced all over the top. Bake until done.
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