Addie Ringo, D.H.S.

• 2 cans (5 oz) chunk chicken, drained
• 1/2 cup herb seasoned stuffing mix
• 1/4 cup finely chopped celery
• 1 egg, slightly beaten
• 2 Tbsp. fine dry bread crumbs
• 2 Tbsp. margarine

In medium brown, flake chicken. Add stuffing mix, celery, onion, and egg; mix well. Shape mixture into 4 to 5 patties. Coat with bread crumbs. In a medium skillet, melt margarine. Add patties and cook over low heat until browned on both sides.

Serve plain, with gravy, chicken sauce or barbecue sauce.

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