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.