Chicken Stuffing Casserole
- 2 eggs, lightly beaten
- 1 package (16 ounces) crushed corn bread stuffing
- 4 cups cubed cooked chicken breast
- 3 cups reduced-sodium chicken broth, warmed
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1 small onion, chopped
- 1/4 cup chopped celery
- 1 teaspoon rubbed sage
- In a large bowl, combine all ingredients. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
- Cover and bake at 375° for 25 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Yield: 8 servings.
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