Oakley'S Sunday Dressing

• 8 to 10 c. homemade cornbread, crumbled
• 1 1/2 to 2 c. cooked rice
• 4 stalks celery, chopped
• 1 bunch green onions, chopped
• 1 large white onion, chopped
• broth and meat of 1 good sized hen
• 5 beaten eggs
• 1/2 stick butter
• 1 can cream of chicken soup

1. Cook chicken until done.
2. Cool and take off the bone.
3. Leave broth in pot.
4. Crumble cornbread in large bowl and mix with rice. Cook the chopped celery, white onion and green onions with butter in a skillet for about 4 to 5 minutes.
5. Pour chicken broth into bowl with cornbread and rice.
6. Add cream of chicken soup and eggs. Then add sauteed celery and onions.
7. Add salt and pepper to suit your taste.
8. Bake for about an hour or until done at 350u0b0.

homemade cornbread, rice, stalks celery, green onions, white onion, broth, eggs, butter, cream of chicken soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519947 (may not work)