1 (3 lb.) broiler/fryer, cut up
1/2 c. chopped onion
1/2 c. chopped celery with leaves
1 carrot, finely chopped
Salt
Bay leaf

Place above ingredients in Dutch oven; cover with water and bring to a boil. Cover; reduce heat and simmer 45 minutes. Skin and bone chicken and cut in pieces. Reserve 1 cup broth. 1 (16 oz.) can French style green beans, drained 1 c. sliced fresh mushrooms 1/2 c. chopped cashew nuts 1 (10 1/2 oz.) can cream of mushroom soup 1/2 c. milk 1/4 tsp. pepper 2 tbsp. butter, melted

Sprinkle 1 1/2 cups stuffing mix in greased 13 x 9 x 2 inch baking dish. Layer green beans, mushrooms, nuts, and chicken over stuffing. Combine soup, milk, 2/3 cup broth, and pepper; mix well. Pour over chicken. Combine 1 1/2 cups stuffing mix, 1/3 cup broth and butter, mixing well. Sprinkle on top of soup mixture. Bake, uncovered, at 350 degrees for 30 minutes until bubbly. Serves 10 to 12.