1 whole chicken
Garlic salt
Onions (whole)
Salt and pepper
1 box cornbread mix
1 can cream of mushroom soup
1 c. celery, chopped, diced
1 c. (1 bunch) scallions
1 lg. onion, diced
2 tsp. oregano
2 tbsp. parsley
Tony Chachapa's New Orleans Seasons to taste

Boil chicken in a soup pot, use enough water to cover the bird. Add garlic salt, onions (whole), salt and pepper to taste. Boil until meat falls off chicken. Remove chicken and onions. Save broth. Clean meat off carcus. While chicken is still warm, set aside with onions.

While chicken cools make cornbread and use some of the broth for liquid in directions on box.

In a large roasting pan (or 13x9x2) crumble cornbread. Add chicken meat and mix with the rest of the ingredients. Bake at 450 degrees for about an hour until top is brown. Delicious with turkey for Thanksgiving.

Bert says to add a little extra sugar to the cornbread mix.