Chicken And Dressing

• 1 oven roaster (about 5 lb.)
• 1 c. water
• 2 onions, chopped fine
• 4 stalks celery, chopped
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 6 large eggs, slightly beaten
• 1 tsp. poultry seasoning
• 1 Tbsp. black pepper
• 1 c. grated loaf bread crumbs
• 6 c. grated corn bread crumbs (about one 10-inch skillet full)

1. Wash roaster. Place in oblong crock-pot with about 2 cups water. Cook on slow or low for about 8 hours until tender (overnight). Pour broth from roaster into large mixing bowl. Add all other ingredients. Mix good. If too thick, add chicken broth. Mixture should be loose enough to pour. Bake in oblong greased baking dish for 1 hour or until golden brown. After dressing is done, place roaster on top. Serve hot.

roaster, water, onions, stalks celery, cream of chicken soup, cream of celery soup, eggs, poultry seasoning, black pepper, bread crumbs, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=99403 (may not work)