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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
4 servings
* 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.
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
4 servings
* 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.
