preparation
Stew chicken (slightly salted) until done. Remove meat from bones and set aside after cutting into medium size pieces. Melt margarine and add onion and sage. Stir into dressing. In a large, greased casserole, begin with a layer of dressing crumbs. Add a layer of chicken, then a can of mushroom soup diluted with 3/4 can of reserved chicken broth. Again, a layer of crumbs and chicken, then cream of chicken soup diluted with 3/4 can of reserved chicken broth. Top with crumbs and bake at 350° until done. |