Save you leftover biscuits and corn bread. Put in freezer bag or loaf bread bag in freezer until ready to use. Defrost or make a pan of corn bread with 6 pieces of loaf bread. Cook your chicken before adding to dressing, debone - 1 whole fryer or 5 chicken breasts.

1 can cream of chicken soup
1 med. onion, chopped fine
1 can cream of celery soup
2 eggs
2 tbsp. sage or accordingly to your taste
1 can broth from cooked chicken, enough to make dressing very moist

Mix breads together with cream of chicken soup, cream of celery soup, can of broth, chopped onion, 2 eggs, and sage. Mix very well. Put HALF of dressing in large square pan. Lay chicken all over dressing, salt lightly, put remaining dressing on top, smooth out. Cook 1 hour at 350 degrees; brown on bottom them brown top. Put Reynold's Wrap over top of pan before cooking, or lid, take off to brown top.

GRAVY:

1 can cream of chicken soup
1/2 can water
Salt & pepper to taste

Cook until smooth. Serve with dressing.