Chicken and Dressing

By ngaldi

Ingredients

• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 cup oil
• 1 tablespoon salt
• 1 tablespoon sage
• 1 teaspoon poultry seasoning
• 2 cups white bread (day old)
• 6 cups corn bread (savory, not sweet)
• 2 cans cream of chicken soup
• 2 cans chicken broth (from 3 breasts)
• 3 eggs
• 1 tablespoon vinegar
• 3 chicken breasts

Details

Servings 8
Adapted from foodnetwork.com

Preparation

Step 1

Stewed until done; cook the onion and celery until tender in the oil. Add salt, sage and poultry seasonings; combine the breads in a large mixing bowl. Stir in the cooked onion, celery, salt, sage and poultry seasonings. In a small bowl combine the soup, broth, eggs, and vinegar. Combine with other ingredients in a large bowl, mix well. Pour into Crock-Pot and cook on high for 30 minutes. Turn heat down to low and cook 3 - 4 hours. About 1 hour before it's done, add the broken pieces of chicken.