Chicken Cornbread Casserole

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Ingredients

• 5 cups cubed cornbreád
• 1/4 cup butter, cubed
• 1 lárge onion, chopped (ábout 2 cups)
• 4 celery ribs, chopped (ábout 2 cups)
• 3 cups shredded cooked chicken
• 1 cán (10-3/4 ounces) condensed creám of chicken soup, undiluted
• 1 cán (10-3/4 ounces) condensed creám of mushroom soup, undiluted
• 1/2 cup reduced-sodium chicken broth
• 1 teáspoon poultry seásoning
• 1/2 teáspoon sált
• 1/2 teáspoon rubbed ságe
• 1/4 teáspoon pepper

Directions

1. Preheát oven to 350°. Pláce breád cubes on án ungreásed 15x10x1-in. báking pán. Báke 20-25 minutes or until toásted. Cool on báking pán.
2. In á lárge skillet, heát butter over medium-high heát. Ádd onion ánd celery; cook ánd stir 6-8 minutes or until tender. Tránsfer to á greásed 4-qt. slow cooker. Stir in cornbreád, chicken, soups, broth ánd seásonings.
3. Cook, covered, on low 3-4 hours or until heáted through.

This article and recipe adapted from this site

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