preparation
Stew chicken until done (do not salt). Remove meat from bones. Reserve broth. Melt margarine and stir in dressing and onions (celery and sage). In a greased 9 x 13 casserole dish, begin with a layer of dressing crumbs. Add a layer of chicken, then a layer of mushroom soup, diluted with 1 can of reserved chicken broth. Again, a layer of crumbs and chicken, then a can of cream of chicken soup diluted with 1 can of reserved chicken broth. Top with crumbs and margarine. Bake at 350° for 35 minutes or until top is brown. Serves 10 - 12. |