Chicken & Dressing

Chicken

• 1 large fryer or small hen
• 1/2 cup celery, diced
• 1/4 cup onions, diced
• 1 teaspoon salt
• 1/2 teaspoon pepper

Place chicken in large pot and cover with water. Add celery, onion, salt, and pepper. Boil until tender. Add a little water as it boils so you end up with about a quart of broth. Cool chicken and remove from bone.

Dressing

• Pan of corn bread (double recipe on bag – mix 4 cups; use buttermilk)
• 2 slices toast or 1 cup dry bread crumbs
• 2 eggs
• 1/2 cup milk
• 1 tablespoon sage
• 1/4 cup celery, diced
• 1/4 cup onion, diced
• 1/2 stick butter or margarine, melted
• 2 cans Cream of Chicken

Cook a pan of corn bread; cool and crumble. Add crumbled toast. Beat eggs and milk together. Add sage, celery, onion, and cream of chicken soup. Mix all together with broth. Add melted butter. Make dressing slightly thin/wet. Grease pan. Pour in half of dressing. Add deboned chicken. Pour in rest of dressing. Bake till set and a little brown on top.

P.S. Try not to overbake

Bake at 350° for 45 minutes

Gravy

• 1 can Campbell’s Cream of Chicken soup
• 1 boiled eggs, chopped
• 1 tsp butter/margarine
• Black pepper
• 1/8 teaspoon salt

Mix all together; bring to boil.