Chicken N' Dressing
1 fryer, boiled, skinned, boned, and torn into pieces
2 recipes of cornbread (bake in 9x13-inch pan)
8 slices bread (not thin sandwich)
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
3-3/4 t. poultry seasoning
1-1/2 t. sage
3/4 t. salt
1/2 t. pepper
1-1/4 c. chopped celery
1-1/4 c. chopped onion
1-1/3 stick margarine
Crumble cornbread. Tear bread slices into small pieces and mix well with
cornbread crumbs. Add the poultry seasoning, sage, salt and pepper. combine
soups with a couple of cups of chicken broth and heat to blend soups. Cook
celery and onion in margarine until tender. Add to dressing.
Add your soup mixture all at once to dressing. Use chicken broth for the rest of
your needed liquid.
Add 5 beaten eggs to dressing. Bake at 400° F. for 40 minutes or until done.
(Place chicken pieces around in dressing before baking.) (You may want to adjust
the seasonings to suit your own taste.)