2 whole chickens
2 sm. onions, diced
4 stalks celery, diced
4 c. chicken broth
2 c. rice, cooked
2 cans cream of celery (10 1/2 oz. can)
2 cans cream of mushroom (10 1/2 oz. can)

DRESSING:

2 1/2 c. bread cubes
1 c. chicken broth
1 sm. onion, grated
1 c. celery, chopped fine
1/2 c. butter
1 1/2 tsp. sage and poultry seasoning

FOR 8:
1 1/2 whole chickens
1 1/2 sm. onions, diced
3 stalks celery, diced
3 c. chicken broth
1 1/2 c. rice, cooked
1 1/2 cans cream of celery (10 1/2 oz. can)
1 1/2 cans cream of mushroom (10 1/2 oz. can)

DRESSING:

1 3/4 c. bread cubes
3/4 c. chicken broth
3/4 sm. onion, grated
3/4 c. celery, chopped fine
1/3 c. butter
1 tsp. sage and poultry seasoning

FOR 6:
1 whole chicken
1 sm. onion, diced
2 stalks celery, diced
2 c. chicken broth
1 c. rice, cooked
1 can cream of celery (10 1/2 oz. can)
1 can cream of mushroom (10 1/2 oz. can)

DRESSING:

1 1/4 c. bread cubes
1/2 c. chicken broth
1/2 sm. onion, grated
1/2 c. celery, chopped fine
1/4 c. butter
3/4 tsp. sage and poultry seasoning

1. Cook chicken in water 2 to 3 hours the day before. Cool and take meat off bone.

2. Cook onion, celery in broth.

3. Add rice and soups, mix.

4. Place chicken in pan and pour mixture over chicken.

5. Prepare stuffing by sauting onion and celery in butter.

6. Mix into bread cubes and broth.

7. Place on top of chicken lightly.

8. Bake, uncovered in 350 degree oven until bubbly, approximately 1 hour.

For Lo Sodium omit cream of celery and use cream of mushroom soup.