Karen Sokol
1/2 medium onion, chopped
2/3 c. celery, chopped
2 T. margarine
8 c. Bread crumbs, dried and crumbled
1 tsp. salt
1/8 tsp. pepper
1 T. sage
About 3/4 c. chicken broth
1 can cream of chicken soup
2/3 c. milk
Melt margarine, sauté onion and celery until soft. Put breadcrumbs in a large bowl; add onion, celery, salt, pepper, and sage. Add chicken broth until moistened. Add chicken soup and milk. Pour into a greased casserole dish. Bake 350 degrees for 35 minutes or until golden.
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