Recipe: Chicken Stuffing Casserole (using cooked chicken, oven or crock pot)

CHICKEN STUFFING CASSEROLE
"The perfect dinner after a day of holiday shopping! Put the slow cooker on and hit the mall - then return to this aromatic, hearty meal!"



2 1/2 cups chicken broth
1 cup butter OR margarine
1/2 cup chopped celery
1 (4 ounce) can mushrooms, drained
1/4 cup Durkee Parsley Flakes
2 tablespoons Durkee Minced Onion
1 1/2 teaspoons Durkee Ground Sage
1 teaspoon Durkee Poultry Seasoning
1 teaspoon salt
1/2 teaspoon Durkee Basil Leaf
1/2 teaspoon Durkee Ground Black Pepper
12 cups day old bread cubes OR unseasoned bread cubes for stuffing
2 eggs
1 (10 3/4 ounce) can condensed cream of chicken soup
5 cups chopped, cooked chicken OR turkey

Combine broth, butter, celery, mushrooms, parsley, onions, sage, poultry seasoning, salt, basil and pepper in a large saucepan; simmer for 10 minutes.

Place bread cubes in a large bowl; set aside.

Combine eggs, soup and chicken; stir into broth mixture until smooth. Pour over bread and mix well. Place mixture in a greased 5-quart slow cooker.*

Cover crock pot and cook on LOW for 5 hours or until a thermometer inserted into center of stuffing reads 160 degrees F.

*OR, TO BAKE IN THE OVEN:
Stuffing can also be placed in a greased, covered casserole dish, and baked at 275 degrees F for 3 hours.

Makes 8-10 servings
Source: Durkee, ACH Food Companies, Inc.