2 c. sliced, cubed or shredded cooked chicken or turkey
4 oz. can mushroom stems and pieces, drain and reserve liquid
2 3/4 c. sage and onion stuffing mix
1 can cream of chicken soup

Place chicken or turkey in greased 1 1/2 quart casserole. Drain mushrooms, reserving liquid. Top chicken with mushroom and sage and onion stuffing mix. Combine mushroom liquid with cream of mushroom soup. Blend in enough hot water to make 2 cups. Pour over stuffing. bake at 325 degrees for 40 to 45 minutes. Makes 4 to 5 servings. Two 5 ounce cans of Swanson chicken pieces can be used.