Chicken and Dressing

Marie Jackson

  • 1 large hen
  • 1 large skillet egg bread
  • 1 can (10 count) biscuits
  • 1 qt celery
  • 1 qt onions
  • salt and pepper to taste
  • 1/2 stick oleo
  • 10 or 12 eggs
  • garlic salt

Simmer hen until tender. Pour broth over bread and biscuits. Sauté onions and celery in oleo. Beat eggs all together in large bowl; mix real well.

Cut recipe in half, if preferred. Freezes real well.

 

 

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