Savory Chicken And Stuffing Casserole

• 1 (8 ounce) loaf soft French bread, cut into cubes
• 1 pound pork sausage with sage
• 2 cups diced celery
• 1 large onion, diced
• 2 tablespoons minced garlic
• 1 (9x9 inch) pan cornbread, crumbled
• 1 (10.5 ounce) can cream of chicken soup
• 1 rotisserie chicken, boned and shredded
• 1 sleeve buttery round crackers (such as Ritz(R)), crushed
• 2 eggs, beaten
• 3 cups chicken broth, or as needed
• 1/4 cup crushed buttery round crackers (such as Ritz(R)), or as needed
• 1 tablespoon melted butter, or as needed

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish. Spread French bread cubes onto a baking sheet.
2. Bake bread cubes in the preheated oven until bread is toasted, 10 to 15 minutes.
3. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a bowl using a slotted spoon; reserve drippings in the skillet.
4. Cook and stir celery, onion, and garlic in the skillet with sausage drippings over medium heat until vegetables are soft, 5 to 10 minutes.
5. Put crumbled corn bread in a large bowl; add bread cubes, celery mixture, sausage, cream of chicken soup, shredded chicken, 1 sleeve crushed buttery round crackers, and eggs. Stir well. Pour in enough chicken broth to make mixture extremely moist. Spoon mixture into the prepared casserole dish. Sprinkle 1/4 cup crushed buttery round crackers over casserole; drizzle with melted butter.
6. Bake in the preheated oven until cooked through and topping is lightly browned, about 45 minutes.

bread, pork sausage, celery, onion, garlic, pan cornbread, cream of chicken soup, rotisserie chicken, buttery round crackers, eggs, chicken broth, buttery round crackers, butter

Taken from www.allrecipes.com/recipe/232951/savory-chicken-and-stuffing-casserole/ (may not work)