CHICKEN AND DRESSING

Ingredients

1 (3 1/2-pound) fryer, cut up
Egg Bread (recipe follows)
1 tube saltine crackers, crumbled
1 large onion, chopped
Pepper to taste
2-3 tablespoons celery seeds
1 stick butter, melted
1-1 1/2 quarts (4-6 cups) reserved chicken broth, heated

Preparation

Cook chicken in water to cover until tender, about 1 hour. Remove chicken from broth, reserving broth. Cool, debone and chop chicken; set aside. In a large mixing bowl, crumble hot Egg Bread. Add crumbled crackers, onion, pepper, celery seeds and butter. Pour part or all of the hot reserved broth over mixture to bring to desired consistency. Mash with a potato masher to mix well. Stir in chopped chicken. Pour into a greased 9- x 13-inch baking dish. Bake uncovered at 350 degrees for 30-45 minutes. Makes 10 servings.