Ready in 5 minutes. Microwaveable.

Bread Crumbs (enriched Flour [flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Sugar, Partially Hydrogenated Soybean Oil, Salt, Yeast, Preservative [calcium Propionate, Bht], Color [caramel], Natural Flavor), Dehydrated Onion, Maltodextrin, Hydrolyzed Corn And Soy Protein, Dehydrated Celery, Salt, Spice, Sugar, Corn Starch, Soy Flour, Chicken Fat, Monosodium Glutamate, Dehydrated Garlic, Color (turmeric), Citric Acid, Disodium Guanylate, Disodium Inosinate.

Chicken Casserole: total time: 50 minutes 10 min prep. 40 min cook. Ingredients: 1/2 cup: chopped onion. 1/4 cup: chopped celery. 2 tbsp: margarine. 1-1/2 cup: cooked chopped chicken. 1 pkg (6 oz): food lion stuffing mix for chicken. 1 can (10.5 oz) cream of mushroom soup. 1 can (14 oz): chicken broth. 1 cup: water. Directions: preheat oven to 375 degrees f. Grease a 9 x 9 x 2 inch casserole dish. In a small skillet, saute onion and celery in margarine until tender. In a large bowl, stir together cooked chicken, sauteed celery and onion, dry stuffing mix, soup, chicken broth and water. Pour into prepared casserole dish. Bake covered for 30 minutes. Uncover and bake an additional 10 minutes. Serves 4. Preparation Directions: Stovetop: Boil 1-1/2 cups water and 1/4 cup (4 tablespoons) butter or margarine in medium saucepan. Stir in contents of stuffing mix pouch; cover. Remove from heat. Cover and let stand 5 minutes. Fluff with fork and serve. Microwave: Combine 1-1/2 cups hot water and stuffing mix pouch in 1-1/2 quart microwave safe bowl. Top evenly with 1/4 cup (4 tablespoons) butter or margarine. Cover with plastic wrap. Microwave on High power approximately 5-6 minutes or until heated thoroughly. Fluff with fork and serve. In The Bird Preparation: Prepare stuffing as directed on package. Do not stuff bird until ready to roast. One 6 ounce pouch will make enough stuffing for a bird up to 8 pounds. Rinse poultry with cold water. Pat dry. Stuff cavities with prepared stuffing (using approximately 1/2 cup stuffing per pound of ready-to-cook poultry). Roast as directed on poultry wrapper. Stuffing is done when meat thermometer inserted in center of stuffing reaches 165 degrees F. Bake any extra stuffing in separate covered baking dish with bird during last 30 minutes of baking time. Note: Refrigerate any leftover stuffing. Note: Appliances vary. Adjust cooking times as needed.