Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea LARGE STEWING CHICKEN 1/8 ts PEPPER
2 ea STALKS OF CELERY 1 ea BAY LEAF
1 ea CARROT, DICED 1 pk HERBED STUFFING MIX
1 ea ONION, CHOPPED 1 cn CREAM OF CHICKEN SOUP
1 ts SALT

* 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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