Vegetarian "Un-Chicken" Casserole - cooking recipe

Ingredients

1 (10 1/2 ounce) can cream of celery soup
1 cup light vegetable stock
8 ounces sour cream
1/2 cup melted margarine
8 ounces Pepperidge Farm stuffing
1 (5 ounce) package vegetarian chicken pieces (I use Light Life Chick'N strips)

Preparation

Mix together the Chick'N strips (thawed), can cream of celery soup, light vegetable stock and sour cream in one bowl.
In a second bowl combine the melted margarine and stuffing.
Now layer in a casserole dish- first the Chick'N mixture, then stuffing, then Chick'N mixture, and finish with stuffing.
Bake at 350 for 45 minutes.