Instructions: In a large skillet, cook mushrooms, celery, and onion in margarine over medium heat about 5 minutes. Remove from heat; stir in basil and pepper. Combine mushroom mixture, dry bread cubes, and cooked chicken. Add enough of the chicken broth to moisten, tossing gently. Spoon chicken mixture into a 3 1/2- or 4-quart electric crockery cooker. Cover; cook on low-heat setting for 3 1/2 to 4 hours. Gently stir in nuts.

Makes 12 side-dish or 6 main-dish servings.

NOTES : "I like to cook everything I can in one pot. Because Im not fond of stuffing cooked in a turkey, I created this version for a slow cooker. "

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