Wild Rice Stuffing Bake
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INGREDIENTS
1/2 cup chopped celery
1/3 cup chopped onion
3 tablespoons butter or margarine
1 egg
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/2 cup chicken broth
1 tablespoon minced fresh parsley
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups day-old bread cubes
1 1/2 cups cooked wild rice
DIRECTIONS
In a skillet, saute celery and onion in butter until tender. Combine egg, soup, broth, parsley, poultry seasoning, salt and pepper. Add celery mixture, bread cubes and rice; mix well. Spoon into a greased 1-1/2-qt. baking dish. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 10-15 minutes longer or until set.
