Chicken Cornbread Stuffing Bake

• 2 eggs, lightly beaten
• 1 package (14 ounces) crushed corn bread stuffing
• 4 cups cubed cooked chicken breast
• 3 cups reduced-sodium chicken broth, warmed
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1 small onion, chopped
• 1/4 cup chopped celery
• 1 teaspoon rubbed sage

1. In a large bowl, combine all ingredients. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
2. Cover and bake at 375u0b0 for 25 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160u0b0.
3. Or cover casserole before baking and freeze for up to 3 months.
4. To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350u0b0 for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until a thermometer reads 160u0b0.

eggs, corn bread, chicken breast, chicken broth, condensed cream, onion, celery, sage

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