Herbed stuffed chicken casserole

4 servings

Ingredients

Quantity Ingredient
1 each LARGE STEWING CHICKEN
2 eaches STALKS OF CELERY
1 each CARROT, DICED
1 each ONION, CHOPPED
1 teaspoon SALT
⅛ teaspoon PEPPER
1 each BAY LEAF
1 pack HERBED STUFFING MIX
1 can CREAM OF CHICKEN SOUP

Directions

* CUT CHICKEN INTO EIGHT PIECES *---------------------------------------------------------------------* SIMMER CHICKEN, VEGETABLES AND SEASONING, IN WATER TO COVER, UNTIL TENDER.

REMOVE MEAT FROM BONES. CUT INTO FAIRLY LARGE PIECES. RESERVE ½ CUP BROTH AND SAVE REMAINING BROTH FOR FUTURE USE. PREPARE STUFFING MIX ACCORDING TO PACKAGE DIRECTIONS. DILUTE SOUP WITH ½ CUP BROTH. COMBINE CHICKEN, STUFFING AND SOUP. PLACE IN A CASSEROLE DISH. BAKE AT 350 DEG F FOR 25 MINUTES. GARNISH WITH CRANBERRY SAUCE OR SPICED PEACHES. MAKES 4 SERVINGS.

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