Ingredients

• 3lb  leftover turkey from Thanksgiving* (chicken works also)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 can cream of chicken soup
• 1 can cream of celery
• 1 pkg (15oz) Pepperage Farm dressing mix (Trader Joes Corn Bread Stuffing Mix is great also)
• 2 chicken bouillon cubes
• 1/2 stick of butter

Directions

1. Place the whole chicken in a pot
2. Add 2 bouillon cubes and cover with water.
3. Add salt and pepper.
4. Boil until the chicken falls off the bone.
5. Save the broth from the pot and set aside.
6. De-bone the chicken and cut into bit sized chunks (throw away the skin and bones).
7. Place the chicken meat in the bottom of a baking dish (9x13 inch)
8. In a large bowl, add the 2 cans of soup.
9. With an empty can, fill with broth and add to the soup mixture.
10. Mix well.
11. Pour over chicken in casserole dish.
12. In a pot, melt the butter.
13. Fill the empty cans of soup with broth and add to butter.
14. When butter if melted, add in pepperage dressing cubes.
15. Mix until liquid is gone.
16. Now place dressing on top of the chicken/soup mixture.
17. Bake at 400 degrees for 30 minutes.

*If you are going to use leftover turkey, you will need broth or watered down gravy for the recipe.

Recipe from: Betty Draughn (Tom and Sam's grandmother)