1 can Cream of Chicken Soup
1/4 c. Onion
6 c. Bread cubes (1 bag Martin's)
1/2 c. Water
1/4 c. Flour
Salt and Pepper
3 c. Cooked Chopped Chicken
2 Stalks Celery (chopped)
Salt, Pepper and Sage
1/2 c. butter
2 Bouillon Cubes
1 1/2 c. Milk
1 box Frozen Peas and Carrots

Cook celery and onion in microwave until soft, and add cream of chicken soup, bread cubes, salt, pepper and sage to taste.

Mix together and line a 2 1/2 or 3 quart casserole with a stuffing mixture and set aside.

In a saucepan dissolve bouillon cubes in water. Add butter, flour, milk, salt and pepper to taste, and cook until thick.

Add chopped chicken and peas and carrots. Pour this mixture into stuffing lined casserole.

Bake at 350°F for 20 minutes or until browned.