Chicken Cornbread Stuffing Bake

Name: Chicken Cornbread Stuffing Bake
Ingredients: 2 eggs, lightly beaten; 1 package (14 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

8 ingredients

4 steps

Ingredients

2 eggs, lightly beaten
1 package (14 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

Directions

1

In a large bowl, combine all ingredients. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
2

Cover and bake at 375° for 25 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°.
3

Or cover casserole before baking and freeze for up to 3 months.
4

To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°.