Title: Herbed Stuffed Chicken Casserole
Categories: Poultry
Yield: 4 Servings
| 1 | | LARGE STEWING CHICKEN |
| 2 | | STALKS OF CELERY |
| 1 | | CARROT, DICED |
| 1 | | ONION, CHOPPED |
| 1 | ts | SALT |
| 1/8 | ts | PEPPER |
| 1 | | BAY LEAF |
| 1 | pk | HERBED STUFFING MIX |
| 1 | cn | CREAM OF CHICKEN SOUP |
* 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.