INGREDIENTS
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1 (2 1/2-pound) rotisserie chicken, skinned, boned, and shredded (about 4 cups)
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6 cups coarsely crumbled cornbread
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8 (1-ounce) firm white bread slices, torn into pieces
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2 (14-ounce) cans chicken broth
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2 (10 3/4-ounce) cans cream of chicken soup
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1 medium onion, chopped
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3 celery ribs, chopped
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4 large eggs, lightly beaten
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2 teaspoons ground sage
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1/2 teaspoon pepper
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1/4 teaspoon salt
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1/2 cup butter, softened
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