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1 large skillet cornbread
2 Tbsp. sage
1 medium onion, chopped
1 large hen, stewed, deboned and cut into pieces
1 stick butter, melted
2 cans cream of chicken soup
3 or 4 c. chicken broth

Mix cornbread, sage, onion, butter, 1 can soup and broth together.
Layer in crock-pot: 1/2 can soup, 1/2 dressing mixture, 1/2 chicken,
1/2 dressing, 1/2 chicken and 1/2 can soup. Cover and cook on low
for 3 hours. Serves 6 to 8.

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