Grandma Dean'S Chicken And Dressing

• 1 (2 1/2-pound) rotisserie chicken, skinned, boned, and shredded (about 4 cups)
• 6 cups coarsely crumbled cornbread
• 8 (1-ounce) firm white bread slices, torn into pieces
• 2 (14-ounce) cans chicken broth
• 2 (10 3/4-ounce) cans cream of chicken soup
• 1 medium onion, chopped
• 3 celery ribs, chopped
• 4 large eggs, lightly beaten
• 2 teaspoons ground sage
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/2 cup butter, softened

1. Combine first 11 ingredients in a large bowl. Transfer mixture to a lightly greased 5-quart round slow cooker. Dot evenly with butter.
2. Cover and cook on HIGH 3 to 4 hours or on LOW 7 hours or until set. Stir well before serving.
3. Many grocery delis offer baked cornbread; just steer away from the sweet variety for this recipe.

rotisserie chicken, cornbread, bread slices, chicken broth, cream of chicken soup, onion, celery, eggs, ground sage, pepper, salt, butter

Taken from www.myrecipes.com/recipe/grandma-deans-chicken-dressing (may not work)