Lou'S Chicken And Dressing

• 2 c. plain flour
• 4 tsp. salt
• 4 c. yellow corn meal
• 4 c. milk
• 1/4 c. baking powder
• 4 Tbsp. sugar
• 4 eggs
• 3/4 c. cooking oil
• 1 fryer and 2 chicken breasts
• 1 onion, chopped
• 1 clove garlic, chopped
• 12 chicken bouillon cubes
• 1 rib celery
• 1 bell pepper
• Tony's Creole Seasoning, to taste
• 8 boiled eggs, chopped fine
• 3 qt. chicken broth
• 1 stalk of celery
• 2 qt. green onion, chopped
• 3 bell pepper, chopped
• 1 stick margarine
• 2 cans cream of chicken soup
• 3 cloves garlic, crushed
• Tony's Chachere's Creole Seasoning, to taste

1. To prepare dressing, put chopped eggs in the cornbread that has been crumbled. Saute green onions, bell pepper, garlic and celery in margarine until done; add to cornbread and egg mixture. Add cream of chicken soup; mix. Add 3 qt. chicken broth and season with Tony's seasoning; stir well. Add chicken. Bake in large Magnalite roaster for about 2 hours at 350u0b0.

flour, salt, yellow corn meal, milk, baking powder, sugar, eggs, cooking oil, fryer, onion, clove garlic, chicken, celery, bell pepper, eggs, chicken broth, celery, green onion, bell pepper, margarine, cream of chicken soup, garlic, chachere

Taken from www.cookbooks.com/Recipe-Details.aspx?id=6969 (may not work)