3 TBSP BUTTER
1 MEDIUM ONION, CHOPPED
2 C SLICED MUSHROOMS, YOUR FAVORITE
2 ½ C STUFFING BREAD CUBES
1 CAN (14 ½ OZ) CHICKEN BROTH
2 TBSP FRESH CHOPPED PARSLEY
1 TSP DRIED ROSEMARY, CHOPPED
1 TSP DRIED THYME
2 TSP SALT
1 TSP PEPPER
PREHEAT OVEN TO 350. IN A LARGE SKILLET MELT BUTTER, ADD ONIONS AND SAUTÉ FOR 3 MINUTES AND THEN ADD MUSHROOMS. SAUTÉ FOR 5 MINUTES. INA LARGE BOWL COMBINE BREAD, PARSLEY, ROSEMARY, THYME, SALT AND PEPPER. ADD MUSHROOM MIXTURE TO THIS AND STIR TO COMBINE. ADD CHICKEN BROTH AND STIR COMPLETELY. TRANSFER THIS MIXTURE TO A 1 QT CASSEROLE DISH AND BAKE FOR 30 MINUTES.