4 lb. chicken parts
6 c. bread crumbs
1 tsp. salt
Dash of pepper
1 1/4 tsp. sage
2 tbsp. chopped onions
1/2 c. melted butter
1 (10 1/2 oz.) can cream of chicken soup

Dip chicken parts in flour seasoned with salt and pepper. Brown in hot shortening. Combine bread cubes, salt, pepper, sage, onions, butter and 1/2 can of soup. Arrange browned chicken in casserole dish or Dutch oven and pile dressing in the center.

Make gravy with pan drippings, 2 tablespoons flour, the other 1/2 can of soup and 1 1/3 cups water. Cover casserole dish and bake at 350 degrees for 1 hour. Serves 6.