1 (4 lb.) ready to cook chicken
6 c. dry bread cubes
1 tsp. salt
Dash of pepper
1 1/4 tsp. sage
2 tbsp. chopped onion
1/2 c. melted butter
1 (10 1/2 or 11 oz.) can condensed cream of chicken soup.

Oven, 350 degrees. Dip chicken into flour seasoned with salt and pepper; brown in hot fat. Combine bread cubes, salt, pepper, sage, onion, and butter, using 1/2 cup soup. Arrange chicken in Dutch oven. Pile dressing in center. Make gravy of pan drippings, using 2 tablespoons flour and enough water with remaining soup to make 2 cups; pour over chicken. Cover closely; bake in moderate oven (350 degrees) 1 hour. Makes 6 servings.