Garden Chicken and Stuffing

This is a "Campbell Soup" recipe, it's easy to make using ingedients you have on hand. This is a good way to use up the leftovers from a grocery store pre-cooked chicken or a turkey dinner. I like Butterball Herb Stuffing the best - it's in the freezer section. (it comes in 900g pkg. and because we prefer more stuffing I use the whole pkg.) I omit the chesse, personal preference.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1⁄4 cup butter or 1⁄4 cup margarine
• 1  cup  chopped celery
• 1  cup  chopped onion
• 1  cup  chopped carrot
• 1⁄4 cup flour
• 1 (284 ml) can  Campbell's condensed chicken broth
• 1  cup milk
• 1 (900 g) package  frozen herb seasoned stuffing mix
• 2  cups  cubed  cooked chicken or 2  cups  cooked turkey
• 1  cup  shredded cheddar cheese

Directions

1. Cook celery, onion & carrots in hot butter/ margarine in a 3 qt saucepan over medium heat until tender.
2. Add flour; cook 1 minute more, stirring constantly.
3. Gradually stir in broth and milk.
4. Cook till mixute boils and thickens, stirring constantly, then remove from heat.
5. Add stuffing and chicken; toss to coat.
6. Spoon into 12x8" baking dish.
7. Bake at 350 F for 35 minutes.
8. Sprinkle with cheese, bake 5 minutes more or until cheese is melted.