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GARDEN CHICKEN AND STUFFING




Source of Recipe


St. James at Sag Bridge Church Illinois Cook Book


List of Ingredients




1/4 cup margarine
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
1/4 cup flour
1 can condensed chicken broth
1 cup milk
1 pkg. (7 oz.) herb seasoned bread cubes
2 cups diced chicken
1 cup shredded cheddar cheese


Recipe



In a 3 qt. saucepan over medium heat, melt margarine and then add celery, onion and carrots and cook until tender. Add flour; cook 1 minute more, stirring constantly. Gradually stir in broth and milk. Cook until mixture boils and thickens, stirring constantly. Add herbed bread cubes and chicken; toss to coat. Spoon into a 12x8 inch baking pan.

Bake 35 minutes in a 350 degree oven. Sprinkle with cheese. Bake 5 minutes more or until cheese melts.

Approximately 6 servings.