1 (3 or 4 lb.) chicken
enough fat to brown chicken in
6 c. dry bread crumbs
1 tsp. salt
dash of pepper
1 1/4 tsp. sage
2 tbsp. chopped onion
1/2 c. melted butter
1 can condensed cream of chicken soup

Season chicken to taste and brown in fat. Combine crumbs, seasonings, onion and butter; mix well. Add soup to pan drippings to make gravy. Arrange chicken in Dutch oven. Pile dressing in center. Pour gravy over chicken. Cover and bake at 350°F for 1 hour.