CHICKEN AND DRESSING 4 chicken breasts 1 pkg. wings 4 c. cornbread, crumbled 3 c. Pepperidge Farm herbed seasoned stuffing 4 boiled eggs 1 large onion 2 c. diced celery 1 Tbsp. prepared mustard 1 1/2 tsp. black pepper salt to taste 2 Tbsp. parsley flakes Boil chicken with skin in 2 quarts water until real tender. Remove chicken from stew pan. Remove skin. Bone and tear into small pieces. Set aside and save liquid. Cook onions and celery together using only enough water to cook until tender (not mushy). In large bowl mix cornbread, herb season- ed stuffing. Then add the liquid broth from chicken a cup at a time until well moistened; stir and mix well. Dressing should not be too thick or thin (if more liquid is needed, use a can of chicken broth). Add grated eggs and mix well. Layer first dressing in bottom of pan saving 1/2 for top. Add chicken. Then the remainder of dressing. Bake in 9 x 12 x 2 1/2-inch baking dish at 350 degrees until bottom begins to barely brown. Remove from oven at once. This dressing freezes well.
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