A cup of wild rice

Four cups of original chicken soup or broth.

A tablespoon of butter.

A cup of chopped celery.

A glass of chopped green onion.

1/4 Kuai (but no measurement unit was found) white rice.

1/2 cups of crushed walnuts

65438+ half a glass of unsweetened sherry

1/4 teaspoon sage

Stir-fry rice with raw chicken soup according to the instructions on the package until it can flow. Stir-fry celery and chopped green onion in butter with slow fire. Put all the ingredients together, then pour the prepared raw chicken soup on it, slowly Bake uncovered and covered things in an oven at 350 degrees Fahrenheit for one hour each. The last half hour is used to heat the extra stuffing, which can be filled with 4 to 6 chickens or a big chicken.