1. 8 chicken pieces (skinned, cooked, deboned and cut into bite-size pieces)
2. 1 cup celery, chopped
3. 1 cup onion, chopped
4. 1/2 cup, 2 Tablespoons buttery spread
5. 1 teaspoon dried sage
6. 1 package (6 oz) herb seasoned dry bread stuffing mix*
7. 1 can (10.75 oz) condensed cream of chicken soup, low sodium
8. 1 can (10.75 oz) condensed cream of celery soup, low sodium
9. 2 1/2 cups water

1. Saute onion and celery in 2 Tablespoons buttery spread until onions are translucent.
2. Combine 1/2 cup buttery spread, sage and stuffing mix together and spread in the bottom of a 9 x 13 inch pan.
3. Spread cooked chicken over stuffing mixture.
4. In a separate bowl, combine soups with water.  Add celery and onion mixture and pour over chicken.
5. Bake 45 minutes or until bubbly.

Calories: 100
Fat: 6 g
Cholesterol: 5 mg
Sodium: 390 mg
Carbohydrate: 9 g
Dietary fiber: 1 g
Protein: 2 g