1 large fryer
1 (10-inch) pan cornbread
5 slices bread, toasted
1 large onion
1 can cream of chicken soup
1 stick butter
2 tsp. poultry seasoning
7 eggs

Cook chicken until tender; bone and skin. Set aside. Grate onion. Add cornbread, toasted bread, butter, poultry seasoning and cream of chicken soup. Pour chicken broth over this and add all of chicken but breast. Mix well and add eggs. Mix again. Put dressing in buttered pan. Divide chicken breast and place on top of dressing.

Bake slow at about 300°F until brown and done in center.

Makes about 20 servings.