Chicken And Dressing

Directions

1. 1
   Cook enough cornbread to make 1/2 gallon.
2. 2
   Boil chicken breasts.
3. 3
   Save 7 1/2 cups of broth (add water if needed).
4. 4
   Crumble bread; add onion, pepper, sage, salt and chicken.
5. 5
   Toss until well mixed.
6. 6
   Place into a 4-quart baking dish or oven pan.
7. 7
   Add margarine and cream of chicken soup to broth; heat and stir until soup is dissolved.
8. 8
   Pour over bread mixture.
9. 9
   Stir very little. Bake in oven, uncovered, at 350° for 45 to 50 minutes.