Sunday Chicken Casserole

• 1 (3 lb.) broiler-fryer
• 1 1/2 c. chopped celery
• 1/2 medium onion, chopped
• 3 Tbsp. butter or margarine
• 2 c. shredded Cheddar cheese
• 1 can cream of mushroom soup (undiluted)
• 3 eggs, slightly beaten
• 1/4 tsp. lemon pepper seasoning
• 1/4 tsp. pepper
• 1 (8 oz.) pkg. herb seasoned stuffing mix

1. Place chicken in a Dutch oven; cover with water.
2. Bring to a boil.
3. Cover and reduce heat; simmer for 1 hour, or until tender. Remove chicken; let cool, reserving 2 cups broth.
4. Bone chicken and chop meat.
5. Set aside.
6. Saute celery and onion in butter in a large skillet until tender.
7. Add reserved broth, cheese, soup, eggs, lemon pepper seasoning and pepper; mix well.
8. Stir in chicken.
9. Spoon mixture into lightly greased 13 x 9 x 2-inch baking dish.
10. Sprinkle the stuffing mix on top.
11. Bake at 350u0b0 for 45 minutes.
12. Yields 8 servings.

celery, onion, butter, cheddar cheese, cream of mushroom soup, eggs, lemon pepper, pepper, herb seasoned stuffing mix

Taken from www.cookbooks.com/Recipe-Details.aspx?id=838066 (may not work)