Recipe: Chicken (or Turkey) and Dressing in a Bundt Pan

This is from a 1977 Pillsbury book called 100 new Bundt Ideas:

CHICKEN AND DRESSING

3 1/2 CUPS (6 TO 7-OUNCE PKG) unseasoned croutons
3 cups cooked, cubed chicken or turkey
1 cup chopped celery
1/4 cup chopped onion
2 cans (10-3/4 oz each) condensed cream of chicken soup
1 cup milk
1/4 cup butter or margarine, melted
1 1/2 teaspoons salt
1 teaspoon poultry seasoning
1/4 teaspoon pepper
6 eggs

SAUCE;
10-3/4 ounce can cream of chicken soup
1/4 cup milk
Chopped Parsley

Preheat oven to 375 degrees F. Generously grease (using 1 tablespoon solid shortening) 12-cup fluted tube pan. In very large bowl, combine first four ingredients. In medium bowl, blend soup, milk, melted butter, seasonings and egg until smooth. Add to crouton mixture; blend well. Spoon into prepared pan. Bake 60 to 70 minutes. Cool upright in pan 10 minutes; invert onto serving plate. Sprinkle with chopped parsley, if desired. Serve with Sauce made by heating soup and milk.

10 to 12 servings

TIP: Recipe may be halved for 6-cup fluted tube pan. Decrease baking time 5 minutes.

Note - also in the book is SAVORY CRESCENT CHICKEN BAKE - where they sort of form a crust in the bundt pan with crescents (2 cans) - and then fill with a cream cheese, chicken (or turkey) - pimento, milk, seasonings - put that in .. and bake .. serve with a sauce - similar to the above one. If you want the recipe - let me know.

I've not made any of these ... but I remember reading them way back then .. and kept the book.