Sunday Chicken And Dressing Casserole

1 (approx. 2 lb.) fryer

2 cans cream of chicken soup

1 bag Pepperidge Farm dressing mixture

2 sticks melted margarine

Chopped celery and chopped onion (if desired)

Boil chicken and debone it. Save 2 cups of chicken broth. Pour dressing mix in a bowl. Add melted margarine and chopped onion and celery (if desired). Place 1/2 of deboned chicken in large casserole dish. Add 1/2 of dressing mixture. Pour 1 can of chicken soup and 1 cup of broth. Repeat, adding remaining chicken, dressing, soup, and broth. Bake at 350° for 30 minutes.