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| 2 1/2 x ca. 450 g | Chicken; or 5 chicken breasts |
| 1/2 | onion sliced |
| 1 | Stalk celery and leaves |
| 1/4 Tasse | white wine |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | cayenne pepper |
| 3 Tasse | water hot |
| 1/2 Teelöffel | pepper |
| 2 Esslöffel | margarine |
| 1 Tasse | onion chopped |
| 1 Tasse | celery chopped |
| 3 Tasse | chicken broth |
| 1 Dose | (10 oz.) cream of chicken soup |
| 4 Tasse | Chicken; cooked, chopped |
| 1 Tasse | processed cheese cubes |
| 4 Tasse | Herb seasoned stuffing |
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Place chicken in large microwave container. Add sliced onion, celery stalk and leaves, white wine, salt, cayenne pepper and pour hot water over ingredients. Cover and microwave on High for 25 minutes. Take meat from bones and chop. Melt margarine in large 3 to 4 quart microwave casserole. Add onion and celery, cover with Stretch-Tight. Microwave on High for 8 minutes. Add chicken broth, chicken soup, chopped chicken, cheese, pepper and 3 cups stuffing mix. Mix well. Cook uncovered for 12 minutes at 70% power, stirring after 5 minutes. Sprinkle 1 cup stuffing mix on top. Cook 5 minutes at 70%. Cover with foil shiny side down. Allow 5 to 10 minutes standing time.
MasterCook formatted by Martha Hicks using Buster 20.c.
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