1 cup chopped onion
1 cup chopped celery
1/4 cup oil
1 tbsp sage
1 tsp poultry seasoning
8 slices cups white bread torn into pieces
8 cups corn bread
2 cans cream of chicken soup
2 14 oz cans chicken broth
4 eggs lightly beaten
4 cups cooked chicken
8 tablespoons butter (for dotting on top)
cook the onion and celery until tender in the oil. Add salt, sage and poultry seasonings; combine the breads in a large mixing bowl.
Stir in the cooked onion, celery, salt, sage and poultry seasonings.
In a small bowl combine the soup, broth, eggs, and chicken. Combine with other ingredients in a large bowl, mix well. Pour into a 5 qt Crock-Pot and cook on low for 7 hrs or on high for 3-4 hours
if you want a crusty top, pour into a baking dish and bake in oven at 400 degrees until brown and crusty
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