Recipe for Herbed Stuffed Chicken Casserole

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
1 x	LARGE STEWING CHICKEN
2 x	STALKS OF CELERY
1 x	CARROT, DICED
1 x	ONION, CHOPPED
1 tsp	SALT
1/8 tsp	PEPPER
1 x	BAY LEAF
1 pkt	HERBED STUFFING MIX

Instructions:

Instructions: * 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 1/2 CUP BROTH AND SAVE REMAINING BROTH FOR FUTURE USE. PREPARE STUFFING MIX ACCORDING TO PACKAGE DIRECTIONS. DILUTE SOUP WITH 1/2 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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