CHICKEN PAN PIE CASSEROLE

3 chicken breasts1 tsp. poultry seasoning2 chicken bouillon cubes
Cook in water until done. Save broth. Cut into bite-size pieces after cool.
Layer as follows:
I. Cooked chicken.
II. 2 cans Veg-All, drained.
III. 1 can chicken mushroom soup, 1 can cream of celery soup, and 1 can chicken saved broth or use cooking mixture. Mix soups and pour over layers I and II.