Hot Chicken Salad - cooking recipe

Ingredients

2 c. chicken (4 or 5 breasts)
1 c. chopped celery
1 can cream of chicken soup
1 can cream of celery soup
1 small bag Pepperidge Farm regular dressing
1 small bag Pepperidge Farm cornbread dressing
1 c. mayonnaise
2 tsp. lemon juice
3 or 4 hard-boiled eggs
chicken broth

Preparation

Cook chicken; remove from bone.
Combine all ingredients including enough chicken broth to moisten to a good consistency (usually about 2 cups broth).
Bake at 350\u00b0 for 35 to 45 minutes in 19 x 9-inch pan.