- 1 medium onion, chopped
- 2 ribs celery, chopped
- 1 tablespoon canola oil
- 3 cups chopped, cooked chicken
- 1 package cornbread or herbal stuffing
- 1 pkg. chopped spinach, thawed and drained
- 4 cups chicken broth, or 2 cups broth and 2 cups hot water
In a 5-quart Dutch oven, saute the onion and celery in the oil until the onion is clear. Stir in the remaining ingredients and heat through. Pour into a 2-quart casserole. Bake at 350F for 25 minutes.
Makes 6 servings.
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