Chicken And Dressing Casserole - cooking recipe

Ingredients

2 whole frying chickens
2 sticks butter
3/4 c. onion, finely chopped
1/2 c. celery, finely chopped
2 eggs, beaten
1 c. sliced mushrooms
1 c. milk
1/2 tsp. pepper
1 tsp. salt
1 tsp. poultry seasoning
11 c. stale bread, cubed or torn (1 lb. loaf)

Preparation

Cook chicken in 2 quarts water with 1 teaspoon salt until it leaves bone (approximately 2 hours).
Save broth.
Pick from bone and skin and layer on bottom of pans.
Chicken can be prepared and refrigerated a day ahead.
Saute onion, mushrooms and celery in butter until celery is transparent.
Add this mixture and enough broth to remaining ingredients until well mixed.
Pour over chicken and add broth until soupy.
Bake at 350\u00b0 for 1 hour. Baste during baking if dressing gets dry.
Two 8-inch square pans or equivalent.
Dry bread cubes in pan if unsure of size.
This casserole is better the second day.