9-By-13 Entrees -- Heartland Chicken Casserole

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

HEARTLAND CHICKEN CASSEROLE 6 servings; approximate preparation time 40 minutes

4 tablespoons margarine, divided

1/2 cup finely chopped onion

1 medium rib celery, finely chopped

3/4 cup hot water

1 (7-ounce) package seasoned stuffing bread cubes

3 cups cooked chicken or turkey, cut into small pieces

3/4 cup light mayonnaise

2 tablespoons lemon juice

1 teaspoon dried dill weed

1/4 teaspoon salt

Freshly ground black pepper to taste

1 (10 3/4-ounce) can low-sodium cream of mushroom soup

3/4 cup water

1 1/2 cups grated regular or low-fat medium cheddar cheese

1. In a large skillet heat 1 tablespoon margarine over medium heat. Add the onion and celery; saute 5 minutes.

2. Melt the remaining 3 tablespoons margarine in the hot water. Combine with the stuffing . Spread half in the bottom of a lightly greased 9-by-13-inch pan.

3. Combine the cooked vegetables with the chicken or turkey, mayonnaise, lemon, dill, salt and several grindings black pepper. Spread over the stuffing mix. Top with the remaining stuffing mix. Cover the dish and refrigerate overnight.

4. Remove from refrigeration 1 hour before cooking. Bake in a preheated 375-degree oven 40 minutes. Remove the foil and sprinkle with the cheese. Bake, uncovered, 10 minutes. Let cool 5 minutes before serving.

Data per serving Calories 575 Protein 33g Fat 36g Carbohydrates 29g Sodium 1142mg Saturated fat 15g Monounsaturated fat 9g Polyunsaturated fat 8g Cholesterol 122mg

Adapted from "Casseroles-Classic to Contempory" by Nina Graybill and Maxine Rapoport.