Chicken And Dressing

• 1 large fryer, boiled
• 4 c. cornbread
• 5 day old biscuits
• 2 c. cornflakes
• 5 eggs, slightly beaten
• 2 c. chopped onion
• 3/4 c. chopped celery
• 3/4 c. chopped green pepper
• 1/2 Tbsp. black pepper
• 1 Tbsp. salt
• 4 Tbsp. sage (adjust to your taste)
• hot broth from boiled chicken

1. Boil chicken; debone and remove skin.
2. Cut in bite-size pieces.
3. Crumble cornbread, biscuits and cornflakes in large bowl. Add onions, celery and pepper.
4. Stir in 4 cups broth.
5. Add beaten eggs, salt and sage; stir well.
6. Add more broth until mixture is the consistency of pudding.
7. Add chicken.
8. Pour into 10 x 15 x 2-inch pan greased with butter.
9. Bake at 375u0b0 for 1 hour 20 minutes.
10. Good for Sunday dinner.
11. Bakes while you're in church.

fryer, cornbread, cornflakes, eggs, onion, celery, green pepper, black pepper, salt, sage, hot broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=371682 (may not work)