Bread Stuffing

• 3 Tbsp. chopped onion
• 1/4 c. butter or margarine
• 4 c. dry bread cubes
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. poultry seasoning
• 1/2 tsp. ground sage
• 2 to 4 Tbsp. chicken broth
• 3/4 c. raisins
• chopped celery (optional)
• 3 c. diced cooked chicken
• 2 c. cooked rice
• 4 hard-cooked eggs, chopped
• 2 (10 3/4 oz.) cans cream of mushroom soup (undiluted)
• 1 1/2 c. chopped celery
• 1 small onion, chopped
• 1 c. mayonnaise
• 2 Tbsp. lemon juice
• 1 (2 3/4 oz.) pkg. sliced almonds (optional)

1. Combine 1 cup soft breadcrumbs and 2 tablespoons melted butter. Stir well. Sprinkle over top of casserole. Cover and refrigerate overnight. Remove from refrigerator and allow to come to room temperature.
2. Cover and bake at 350u0b0 until golden brown.

onion, butter, bread cubes, salt, pepper, poultry seasoning, ground sage, chicken broth, raisins, celery, chicken, rice, eggs, cream of mushroom soup, celery, onion, mayonnaise, lemon juice, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68715 (may not work)