Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea LARGE STEWING CHICKEN
2 ea STALKS OF CELERY
1 ea CARROT, DICED
1 ea ONION, CHOPPED
1 ts SALT
1/8 ts PEPPER
1 ea 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.

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