1 lg. fryer
1 stalk celery
1 bay leaf
Salt
1 med. pkg. UNCLE BEN'S® wild rice
1 lb. hot sausage
2 med. onions, chopped
2 cans cream of mushroom soup
1/2 - 3/4 pkg. Pepperidge Farm herb stuffing mix
1/2 - 3/4 c. butter

Boil fryer with celery and bay leaf in salted water to cover until tender. Bone chicken. Reserve chicken stock. Cook rice by package directions using chicken stock, instead of water. Brown sausage in skillet; drain and crumble. Cook onions in sausage drippings. Add soup and sausage to onions; mix well. Place in greased 2 quart casserole. Combine chicken and rice; place over sausage mixture in casserole. Bake at 350 degrees for 15 minutes. Mix stuffing and butter. Place over casserole. Bake for 15 minutes longer.