1 (3 lb.) chicken, cut in pieces, salt & pepper
2 tbsp. Wylers instant chicken bouillon
1/4 lb. butter
1/2 c. celery, chopped
1/2 c. onion, chopped

Cook chicken until tender. Reserve 6 cups of the broth for the dressing.

CORN BREAD DRESSING:

3 or 4 boiled eggs, chopped
3 c. crumbled corn bread
3 c. Pepperidge Farm (herb seasoned stuffing)
1/2 c. butter, unless broth has a lot of fat
1 chopped onion
1 c. celery, chopped
1 can mushroom soup

Mix together and pour dressing into a medium size pan. Add boiled chicken pieces. Put on top of dressing. Bake until lightly browned.