Chicken And Dressing

• 1 whole chicken
• 1 bay leaf
• 1 Tbsp. dried onion flakes
• 1 Tbsp. poultry seasoning
• 1 Tbsp. ground sage
• 1/2 tsp. black pepper
• 1 can condensed cream of chicken soup (plus 1 can water)
• 1 (10-inch) corn bread cake
• 3 slices white bread, crumbled
• salt to taste

1. Cook chicken (skin and remove fat) in salted water with bay leaf until tender.
2. Remove from broth, throw away bay leaf. Remove bones and cut or tear meat into pieces; set aside.
3. In very large bowl or pan, crumble cornbread and white bread; add seasoning, chicken broth and soup.
4. Mix thoroughly.
5. If too dry, add the can of water.
6. Mix in chicken.
7. Generously grease 3-quart baking dish or roaster pan.
8. Put dressing in pan.
9. Dot with butter or margarine.
10. Bake at 450u0b0 until golden brown.

chicken, bay leaf, onion, poultry seasoning, ground sage, black pepper, condensed cream, corn bread cake, white bread, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=871510 (may not work)