Chicken ‘N’ Stuffing

• 2 celery ribs, chopped
• 1 large onion, chopped
• 1/2 cup butter
• 1 package (14 ounces) seasoned stuffing croutons
• 2 tablespoons minced fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 eggs, beaten
• 2 cans (14-1/2 ounces each) chicken broth
• 4 cups shredded cooked chicken
• Optional toppings: gravy, minced fresh parsley and coarsely ground pepper

1. In a small skillet, saute celery and onion in butter until tender. In a bowl, combine the croutons, parsley, salt, pepper and celery mixture. Combine eggs and broth; pour over bread mixture and toss to combine. Add chicken; toss gently.
2. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350u0b0 for 40-50 minutes or until a thermometer reads 160u0b0. Top, if desired, with gravy, parsley or coarsely ground pepper.

celery, onion, butter, croutons, parsley, salt, pepper, eggs, chicken broth, chicken, parsley

Taken from www.tasteofhome.com/recipes/chicken-n-stuffing/ (may not work)