Herbed Dressing Casserole

8 ounces mushrooms -- sliced (3 cups)
3/4 cup sliced celery
3/4 cup chopped onion
1/4 cup margarine or butter
1/4 cup snipped fresh basil
1/4 teaspoon pepper -- (1/4-1/2)
8 cups dry bread cubes
2 cups coarsely chopped cooked chicken or turkey
1 1/4 cups chicken broth -- (1 1/4-1 1/2)
1/2 cup toasted -- chopped pecans

In a large skillet, cook mushrooms, celery, and onion in margarine over medium heat about 5 minutes. Remove from heat; stir in basil and pepper.

Combine mushroom mixture, dry bread cubes, and cooked chicken. Add enough of the chicken broth to moisten, tossing gently.

Spoon chicken mixture into a 3 1/2- or 4-quart electric crockery cooker.

Cover; cook on low-heat setting for 3 1/2 to 4 hours. Gently stir in nuts.

Makes 12 side-dish or 6 main-dish servings