Chicken And Dressing

1. 1

   Make a big 10-inch skillet or 2 small pans of cornbread.

2. 2

   Cook whole chicken and remove from broth.

3. 3

   Debone chicken.

4. 4

   Using broth, add 1/2 stick butter and cream of chicken soup.

5. 5

   Mix well. Break up cornbread; add onions, sage to taste, salt and pepper. Start adding broth and mash up fine.

6. 6

   I use the potato masher getting it smooth and tasting as you go.

7. 7

   Grease oblong dish or pan and pour in half of dressing and then add chicken and finish filling with dressing.

8. 8

   Pour a cup of broth on top and cook at 350u00b0 until done (about 1 hour).

9. 9

   Don't overcook.

* Per serving · 4 servings · Values may vary.

No additional tips available.