Ingredients
2 celery ribs, chopped1 large onion, chopped1/2 cup butter1 package (12 ounces) seasoned stuffing cubes2 tablespoons minced fresh parsley1/4 teaspoon salt1/8 teaspoon pepper2 eggs, beaten2 cans (14-1/2 ounces each) chicken broth4 cups shredded cooked chickenOptional toppings: gravy, minced fresh parsley and coarsely ground pepper
Preparation
In a small skillet, saute celery and onion in butter until tender. In a bowl, combine the croutons, parsley, salt, pepper and celery mixture. Combine eggs and broth; pour over bread mixture and toss to combine. Add chicken; toss gently.
Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 40-50 minutes or until a thermometer reads 160°. Top, if desired, with gravy, parsley or coarsely ground pepper.
