Chicken 'N Stuffing Casserole

• 1 (3 lb.) chicken
• 2 Tbsp. salt
• 1 tsp. pepper
• 1 tsp. poultry seasoning
• 2 stalks celery
• 1 medium onion
• 1/2 c. margarine
• 1 can Campbell's golden cream of mushroom soup
• 1 can chicken broth
• 8 oz. sour cream
• 8 oz. pkg. herb-seasoned stuffing mix
• 3 1/2 oz. can black olives, thinly sliced

1. Boil chicken with seasonings approximately 1 1/2 hours, or until tender.
2. Cool, debone and cut into bite-size pieces.
3. Saute 1/2 cup finely diced celery and 1/2 cup finely diced onion in 1/4 cup margarine until onion turns yellow.
4. Combine with chicken in large bowl.
5. Combine soup, broth and sour cream and mix completely.
6. Grease an 8 x 12-inch baking dish.
7. Spread one-half of stuffing in dish.
8. Layer chicken mixture.
9. Pour soup mixture over chicken and spread olives over chicken.
10. Spread other half of stuffing over olives.
11. Melt 1/4 cup margarine and drizzle over stuffing.
12. Sprinkle with finely chopped pecans.
13. Bake at 350u0b0 for 30 to 45 minutes.

chicken, salt, pepper, poultry seasoning, stalks celery, onion, margarine, campbells golden cream of mushroom soup, chicken broth, sour cream, stuffing mix, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=724392 (may not work)