Chicken and Dressing Casserole

Cook chicken breasts in the 4 cups of water with salt to taste until tender.

Remove skin and bone from chicken and set aside.

Cook onion and celery in a cup of the chicken broth until tender; add 1 can cream of chicken soup to onion/celery mixture and heat.

Mix cornbread crumbs, seasoned bread crumbs, onion/celery mixture and 3 or 4 cups of broth; add poultry seasoning, salt and pepper to taste.

Add 3 whole eggs and mix thoroughly.

Pout into a 9 x 13-inch baking dish and place boned pieces of chicken breast on top of dressing mixture.

Bake in a 350° oven for about 30 minutes or until lightly browned and bubbling in center of dish.