Chicken And Dressing Casserole - cooking recipe

Ingredients

1 (2 1/2 to 3 lb.) fryer
3 qt. water
1 1/2 tsp. salt
2 c. cornmeal
1 egg
2 c. buttermilk
1 c. onions
1 c. celery
2 c. crumbled bread
1 Tbsp. sage
1 tsp. salt
1/4 tsp. pepper
2 boiled eggs
1 (10 3/4 oz.) can cream of chicken soup (undiluted)

Preparation

Combine chicken, water and 1 1/2 teaspoons salt in a Dutch oven.
Bring to a boil.
Cover and simmer 1 hour or until done. Remove from broth.
Combine meal, eggs, buttermilk, onions and celery.
Stir.
Pour into greased baking pan.
Bake at 450\u00b0 for 25 minutes.
Cool and crumble into large mixing bowl.
Add reserved broth, bread, sage, 1 teaspoon salt and pepper.
Stir.
Stir in chopped eggs.
Spoon 1/2 of mixture into greased dish.
Arrange chicken over dressing.
Top with soup.
Bake at 350\u00b0 for 30 minutes.