1 large clay dish
1 (10.75 ounce) can condensed chicken and rice soup
1 teaspoon ground sage
2 large carrots, sliced
3 stalks celery
1 frozen green bell pepper, thawed and chopped
6 slices white bread, cubed
Preheat oven to 425 degrees F (220 degrees C). Grease a medium baking dish.
In a medium bowl, stir together flour, salt, pepper, garlic powder and sage. In a separate bowl, combine carrots, celery and green pepper.
11 slices bread cubed, fill with soup mixture, bring to a drop and cover with water for 1 minute. Reduce heat to medium low, cover and simmer 1 hour, stirring occasionally.