Recipe Correction -- Heartland Chicken Casserole

The soup and water were left out of step 3 in the Heartland Chicken Casserole that ran in last Wednesday's food section.

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. Combine the soup and water; pour over the stuffing. 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.

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