Ingredients
2 eggs, lightly beaten1 package (14 ounces) crushed corn bread stuffing4 cups cubed cooked chicken breast3 cups reduced-sodium chicken broth, warmed1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted1 small onion, chopped1/4 cup chopped celery1 teaspoon rubbed sage
Preparation
In a large bowl, combine all ingredients. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
Cover and bake at 375° for 25 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°.
Or cover casserole before baking and freeze for up to 3 months.
To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°.
