Chicken and Stuffing Casserole
1 cup celery, chopped
1 1/2 teaspoons salt
1 teaspoon sage
3 cups chicken broth, thickened with 3 tablespoons cornstarch
1 large onion, chopped
2 Tablespoons poultry seasoning
1 large loaf bread, cubed, or use 1/2 corn bread and 1/2 loaf bread
3 cups chopped cooked chicken
Combine celery, onion and seasonings with bread cubes.
Stir in eggs.
Layer dressing and then chicken in a buttered large casserole.
Pour thicken broth over top
Cover and bake at 350 degrees F. for 1 hour