Hot Chicken on Stuffing Servings: 6-8 Time: less than an hour 4 PC frozen boneless skinless chiken breasts 3 boxes stove top stuffing 2 onions 3 inner ribs of celery with the leaves 1 packet Swiss Chatet gravy 1 packet Swiss Chalet dipping sauce 1 tbsp butter or margarine Take the chicken breasts out of the freezer about an hour before you plan to cook--they are easier to cut up if they are still a bit frozen. Fry up the cubed chicken, then drain. Prepare the sauces according to the package instructions. They must be mixed into cold water, then heated. Chop the onion and celery and sautee in the butter. When the vegetables are done, prepare the stove top stuffing in the same pot as per the instructions on the box. Comments: Serve the hot chicken and sauce over the stuffing. Three cans of peas and carrots rounds out the meal --or other frozen or fresh vegetables. Return to Paul's Favorites