Chicken Cornbread Casserole

• 5 cups cubed cornbread
• 1/4 cup butter, cubed
• 1 large onion, chopped (about 2 cups)
• 4 celery ribs, chopped (about 2 cups)
• 3 cups shredded cooked chicken
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/2 cup reduced-sodium chicken broth
• 1 teaspoon poultry seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon pepper

1. Preheat oven to 350u0b0. Place bread cubes on an ungreased 15x10x1-in. baking pan. Bake 20-25 minutes or until toasted. Cool on baking pan.
2. In a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Transfer to a greased 4-qt. slow cooker. Stir in cornbread, chicken, soups, broth and seasonings.
3. Cook, covered, on low 3-4 hours or until heated through.

cornbread, butter, onion, celery, chicken, condensed cream, condensed cream, chicken broth, poultry seasoning, salt, sage, pepper

Taken from www.tasteofhome.com/recipes/chicken-cornbread-casserole/ (may not work)