Chicken Stuffing Casserole

This is a very simple twist on casseroles.  Instead of noodles using stuffing.  It was a nice change, although Scott thought it needed more "heat"/flavor.  Haven't quite figured out what that is yet, but we'll get there!  I used chicken stock instead of broth, and cream of mushroom instead of chicken since that was what I had lying around.  I also made everything the night before so I just had to throw it in the casserole dish and put it in the oven!  It worked great!

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.

'Prep: 15 minutes Bake: 35 minutes