Ingredients
Chicken
1 stewing chicken, cut up
Vegetables
2 cups celery, diced
2 cups carrots, diced
2 cups peas (frozen is fine)
Dressing
1 lb sausage
1 large onion, chopped
1 large loaf of bread (or more), cubed
1 Tbsp sage
Broth from the chicken, to moisten
Gravy
Remaining chicken broth, or 1 can cream of chicken soup thinned with ½ can milk
Optional Topping
Crushed potato chips or corn flakes
Directions
Directions
1. Cook the chicken. Place the cut-up chicken in a large pot, cover with water, and simmer until tender. Remove the chicken, reserving the broth. When cool enough to handle, pull the meat from the bones.
2. Cook the vegetables. Simmer the celery, carrots, and peas until tender. Drain.
3. Make the dressing. Sauté the sausage and onion together until the sausage is browned and the onion is soft. In a large bowl, combine with the bread cubes and sage. Add enough broth to moisten.
4. Assemble. Preheat the oven to 325°F and grease a baking dish. Layer the chicken in the bottom, then the vegetables, then the dressing.
5. Add the gravy. Make a gravy from the remaining broth, or use the cream of chicken soup thinned with milk. Pour evenly over the layers.
6. Bake. Cover with aluminum foil and bake for 1 hour.
7. Top (optional). Sprinkle with crushed potato chips or corn flakes. For extra crunch, remove the foil and bake uncovered for the last 10 minutes.