Yield: 7 servings
|1 cup||Chopped onion|
|1 cup||Chopped celery|
|½ teaspoon||Poultry seasoning|
|2 tablespoons||Chopped parsley|
|1||Egg, well beaten|
|¼ teaspoon||Thyme or marjarom|
|8 ounces||Canned mushrooms|
|6½ cup||Bread cubes, dry|
|10½ ounce||Can cream of chicken soup|
WITH WATER ADDED TO EQUAL
Saute onions, celery and mushrooms in margerine until tender, approximately 7 minutes. Combine all ingredients. Add egg last. Pour mixture into crockpot, cover, cook on high 45 minutes. Turn heat to low for 5 to 8 hours. Determine if you should use full amount of liquid by the moistness of the cubes. For large recipe 13 to 14 cups, double all ingredients except soup.
Note: From Jean Allen (GRDG72B) Prodigy December 29, 1991.