Mima's Chicken and Dressing Casserole

Ahead of time:
Stew one large chicken or  with 2 cloves garlic, 1 yellow onion, 1 bay leaf. Remove chicken to cool , strain and reserve chicken stock. Discard bay leaf, onion, garlic. After stock is cooled, remove fat.

Prepare a pan of cornbread. Let cool.

For casserole:

In large bowl, combine:
2 c. crumbled cornbread
1 bag Pepperidge Farm herb bread crumbs
1 small chopped yellow onion
1 c. chopped celery
1-2 tbsp sage (to taste)
salt and pepper to taste
1 can cream of chicken  soup (You will need 2 cans total)

Add chicken stock slowly 1/2 cup at a time, stirring after each addition, until mixture is almost but not quite soupy.

In a greased 13 x 9 baking dish, put thin layer of dressing mixture. Shred chicken and layer over the dressing. Add can of cream of chicken soup. Top with rest of dressing.

Bake at 350 for 40-45 minutes, until dressing is cooked and golden brown.