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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sunday Chicken and Dressing Recipe

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This recipe for Sunday Chicken and Dressing is from The Shoals Baptist Church Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 lb of chicken
1/2 cup margarine
1 cup chopped celery
dash salt and pepper
1 can cream of chicken soup
1/2 cup chopped onion
1 cup chicken broth
1 can chicken rice soup
4 cups cornbread crumbs or 2 cups cornmeal
Directions:
Directions:
1. Boil a 2-3 pound chicken and cool. Debone and cut into bite size pieces.
2. Saute margarine, onion and celery.
3. Heat broth and soups, pour over crumbs.
4. Mix other ingredients and season.
5. Pour half crumb mixture into greased 3 quart casserole, add chicken and pour remaining crumb mixture on top.
6. Bake covered at 350º 50-60 minutes.
7. Uncover last 10 minutes to brown top.

 

 

 

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