Ingredients:
1 (10 1/2 ounce) cans cream of celery soup
1 cup light vegetable stock
8 ounces sour cream
1/2 cup melted margarine
8 ounces Pepperidge Farm stuffing
1 (5 ounce) packages vegetarian chicken pieces ( I use Light Life Chick’N strips)
Directions:
Mix together the Chick’N strips (thawed), can cream of celery soup, light vegetable stock and sour cream in one bowl.
In a second bowl combine the melted margarine and stuffing.
Now layer in a casserole dish- first the Chick’N mixture, then stuffing, then Chick’N mixture, and finish with stuffing.
Bake at 350 for 45 minutes.
Servings: 4-6
Time preparation: 20 min.
Time total: 65 min.