Cornbread dressing, seasoned lightly with sage
1 whole chicken, chopped and mixed with 3 tbsp. mayonnaise

Chop: 2 stalks celery Sm. bunch green onions

1 stick melted butter
1 c. chicken broth
1 can cream of mushroom soup
Grated cheese

Saute onions and celery in butter. Mix together cornbread seasonings and chicken broth until mixture is soupy. In casserole dish, spread layer of cornbread dressing, then layer of chopped chicken. Follow with another layer of dressing. Pour water mixed with butter over all and let stand in refrigerator overnight. Just before baking, cover with a can of cream of mushroom soup and top with grated cheese. Bake at 350 degrees until hot and cheese melts.