Chicken And Dressing

• 6 slices white bread or 4 rolls
• 3 1/2 qt. crumbled corn bread
• 1 c. chopped onion
• 1 c. chopped celery
• 1/2 c. chopped green pepper
• 1 c. melted oleo
• 1 1/2 tsp. salt
• 1 Tbsp. pepper
• 5 beaten eggs
• 5 chicken breasts, boiled and deboned
• 1 can celery soup

1. Blend all together in large mixing bowl, adding chicken breasts last.
2. Add enough broth from boiled chicken breasts to have thick consistency.
3. Bake at 375u0b0 until center is firm.
4. Serve with chicken broth, 2 diced boiled eggs, 1 can celery soup and 1/2 cup of uncooked dressing mix.
5. Add 1/4 teaspoon salt and 1/4 teaspoon pepper.
6. Mix together and serve as gravy.
7. Chopped chicken livers may be used, if desired.
8. Bring to boil and boil 5 minutes.

white bread, corn bread, onion, celery, green pepper, oleo, salt, pepper, eggs, chicken breasts, celery soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=361140 (may not work)