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Chicken, dressing, Casserole By PJB

One of our favorites

1 loaf white bread 1 lb. 8 oz. size (I like to use fresh)—leave out four slices for top garnish.

3-4 cups cubed chicken

1 cup chopped yellow onion

1 cup chopped celery

1 sq. butter

2 tsp. sage

½ tsp. black pepper

1 tsp. salt ( I like to use the Knorr chicken flavoring instead of salt)

2 cans cream of chicken soup

½ can milk

Add onion, celery, butter and sauté until butter is melted but veg are still crunchy.

In another sauce pan add soup, seasoning (Except sage) milk, heat and mix well.

In a 9X13 cooking casserole dish break up bread into bit sizes. Sprinkle sage over the top and add

Celery onion mixture and mix well, will look like a bread dressing.

Layer cubed chicken evenly over dressing mixture, pour gravy mixture over chicken.

Toast four pieces of bread, put in blender and crumble for top. (DO not butter toast)

Cook At 350° for 30-40 min. Casserole should be bubbling on sides when done.