1 whole chicken
1 can cream of mushroom soup
1 pkg. corn bread stuffing
1 small can evaporated milk
1 chopped onion
1/2 tsp. sage
3/4 c. chicken broth
Boil chicken; debone and cover bottom of casserole with bite size
pieces. Cover with soup. In separate bowl, mix stuffing, milk,
chopped onion, eggs, sage and broth; pour over chicken. Bake at 350 degrees
for 1 hour.
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