Total Calories: 918
Cover and poach chicken in stock until tender, about 15 to 20 minutes. Cool in broth reserve broth. Remove skin from chicken and bone. Cut chicken in bite-size cubes and set aside.
*Melt butter in a large skillet add celery and onion and sauté until transparent. Blend in chicken stock, sage, and prepared stuffing. Add salt and pepper to taste. Set aside.
*Toss together in bowl. (Peas do not need to be cooked.)
*Blend all ingredients together set aside.
Heat oven to 350° F. In a 9 x 13-inch shallow baking dish, layer 2/3 of the topping cover with chicken and vegetables. Pour sauce over all. Sprinkle remaining stuffing mixture on top. Cover and bake 30 minutes or until hot and bubbly.
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