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1 lg. loaf Italian bread
1 med. onion
2 celery stalks
1 c. butter
1 (10 1/2 oz.) can cream of chicken soup
1/2 tsp. thyme
1/4 tsp. pepper
1/2 soup can water

Shred or dice bread. Finely chop onion and celery. Melt butter in a large fry pan and saute onion and celery until limp but not brown. Pour over bread pieces and add 1/2 can soup and seasonings. Mix well and form into 12 balls. Place in a large greased baking dish. Combine remaining soup with water in small saucepan and heat, stirring until smooth. Spoon 1 tablespoon of soup over each stuffing ball. Cover pan with foil. Bake 30 minutes in a preheated 350 degree oven. Remove foil. Spoon remaining soup over balls. Bake, uncovered 10 minutes longer.
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