Chicken Dressing For A Big Bunch

• 1 pan (13 x 9 x 2-inch) cooked cornbread
• 4 slices white bread
• 1 whole cooked chicken and broth
• 1 large onion, chopped
• 2 cans cream of chicken soup
• 1 can cream of celery soup
• 4 eggs
• sage (3 Tbsp. or to taste)
• pepper (1 Tbsp. or to taste)

1. Crumble cornbread and white bread into large bowl.
2. Pour broth over bread.
3. Add water until liquid barely covers bread.
4. Set aside for 5 minutes, then use potato masher to cream mixture.
5. Add eggs. Mix thoroughly.
6. Add soup mix (should be consistency of cake batter).
7. Add onions, chicken, sage and pepper.
8. Pour into 1 large or 2 medium ungreased pans.
9. Cover top with oil.
10. Bake at 350u0b0 approximately 1 hour and 15 minutes or until brown.

pan, white bread, chicken, onion, cream of chicken soup, cream of celery soup, eggs, sage, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=600099 (may not work)