Cook fryer without salt. Boil. When chicken is tender, remove meat from bone and skin. Cut into bite-size pieces.
Melt margarine. Add chopped onion, and celery. Cook slowly until crisp tender.
Add soup, evaporated milk, mushrooms, chicken broth and Kitchen Bouquet.
Add chicken and heat thoroughly.
Cover with prepared stuffing.
Bake 30 minutes or more in 350° oven until brown and bubbly.