- 5 cups cubed corn bread
- 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
- Preheat oven to 350°. Place bread cubes on an ungreased 15x10x1-in. baking pan. Bake 20-25 minutes or until toasted. Cool on baking pan.
- 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 corn bread, chicken, soups, broth and seasonings.
- Cook, covered, on low 3-4 hours or until heated through. Yield: 6 servings.
Originally published as Chicken Corn Bread Casserole in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p35
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