Chicken Casserole

3 large chicken breasts or approx. 3 c. chicken meat
1 loaf bread
Onion, diced
Celery, diced
1 cube margarine
2 cans cream of chicken soup
Salt
Pepper
Poultry Seasoning
If chicken is not cooked, boil chicken with your choice of seasonings until tender. Remove chicken from pan, reserving broth. Strip meat from bones.
Dressing: I break the bread into small pieces the day before I'm making this. Saute onion and celery in margarine until tender. Mix onion and celery with bread. Add about 1 t. salt, 1 t. poultry seasoning and a dash of pepper. Using a 9 x 13 pan or dish, layer as follows: half of the dressing, all of the chicken and then the rest of the dressing. Combine soup with appox. 1 can of chicken broth or until thin in consistency. Pour over casserole. Bake uncovered at 350 degrees for 30 minutes.