Ingredients
1 cup chopped onion1 cup chopped celery1/4 cup butter, cubed2 cups chicken broth1-1/2 teaspoons dried thyme1 teaspoon poultry seasoning1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon ground nutmeg2 large eggs, lightly beaten, or 1/2 cup egg substitute1 package (12 ounces) unseasoned stuffing cubes1/4 cup minced fresh parsley3 cups cubed cooked chicken1 can (10-3/4 ounces) condensed cream of chicken or mushroom soup, undiluted1/3 cup water
Preparation
In a large saucepan, saute onion and celery in butter until tender; remove from the heat. Stir in the broth, seasonings and eggs. Add bread cubes and parsley; toss to coat.
Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken. Combine soup and water; spoon over chicken. Let stand for 10 minutes.
Cover and bake at 350° for 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°.
