1 (3 to 4 lb.) chicken
6 c. dry or toasted bread cubes
1 tsp. salt
1 1/4 tsp. sage
1/8 tsp. pepper
2 tbsp. onion, chopped
1/2 c. butter, melted
1 can cream of mushroom soup

Cut chicken into serving pieces. Dip in seasoned flour and brown in hot fat. Combine remaining ingredients, using 1/2 cup of the 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 two cups. Pour over chicken. Cover closely. Bake at 350 degrees for 1 hour. Serves 6.