Chicken and Filling Casserole

Size: 6-8

Ingredients:
16 chicken tenders(about 1 lb) can also cut up chicken cutlets
1/4 cup margarine, melted
1/2 tsp dried oregano
1/4 tsp salt
dash of pepper
Filling
1 loaf bread, torn into cubes. (Day old bread is better-or toast fresh cubed bread in oven in pan until slightly dried-just a few minutes)
1 1/2 sticks margarine
2 large stalks celery, chopped
1/2 onion, chopped
2 eggs, beaten
1/2 cup milk
1/2 can cream of celery soup
1/2 can cream of chicken soup
salt and pepper to taste

Directions:

Preheat oven to 375 degrees.
Mix melted margarine, oregano, salt and pepper in a small bowl. Place tenderloins on foil-lined baking pan. Brush evenly with the margarine mixture. Bake at 375 for 15 minutes or until done. Set aside.

FILLING
Saute onion and celery in butter. Combine all other ingredients. Mix well, and add the cooked cut-up chicken tenders. Place in greased casserole. Add a small amount of chicken gravy to the top. Cover with foil and bake at 350 for 25 min. Remove cover and bake another 20 min, or until done.

NOTE
If you have left over cooked chicken from another meal, just cut it up and add to the filling before baking, instead of using the chicken tenderloins. If using chicken other than the tenderloins, mix the 1/4 tsp oregano in the filling.