Dinner: Chicken Corn Bread Casserole Recipe

Ingredients

5 cups cubed corn bread
1/4 cup butter, cubed
1 large onion, chopped (about 2 cups)
4 celery ribs, chopped (about 2 cups)
3 cups shredded cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup reduced-sodium chicken broth
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/4 teaspoon pepper

Instructions

Preheat oven to 350 °. Place bread cubes on an ungreased 15x10x1-in. baking pan. Bake 20-25 minutes or until toasted. Cool on baking pan.
In a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Transfer to a greased 4-qt. slow cooker. Stir in corn bread, chicken, soups, broth and seasonings.
Cook, covered, on low 3-4 hours or until heated through.

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