Ingredients
- 1/4 cup of unsalted butter
- 1/2 cup of chopped onion
- 1/4 cup of chopped celery
- 1 large (14 to 16 ounce) bag of a commercial cornbread or herb seasoned stuffing (like Pepperidge Farm)
- 1/2 teaspoon of poultry seasoning
- 1/2 teaspoon of sage
- 1 can low sodium cream of mushroom soup
- 1 can low sodium cream of chicken soup
- 1-1/2 cups of low sodium chicken stock or broth
- 2 cups of cooked, chopped or shredded chicken
Preparation
Step 1
Melt butter in a large skillet and saute the onion and celery until tender, about 5 minutes. Add the stuffing, poultry seasoning and sage and toss. Taste and adjust seasonings as needed. Whisk together the soups and chicken broth; set aside.
Spray a 3-1/2 quart crockpot with cooking spray and layer as follows: 1 cup of the stuffing mixture, topped with 1 cup of the chicken, topped with 1 cup of the soup mixture. Repeat, placing only half of the remaining stuffing as the next layer, followed by the rest of the chicken, then only half of the remaining soup, and ending with the remaining stuffing and topping with the remaining soup.
Cover and cook on low for 6 to 7 hours, high 3 to 4. Transfer to serving dish if desired.
Cook's Notes: I substitute Bell's seasoning or make a copycat, for the sage. Since this recipe is using a pre-packaged stuffing, I do recommend lower sodium products. Healthy request soups work well too. Don't be tempted to put in any additional salt, until you taste the mixture. If you prepare a chicken for this, omit the salt in your stock and reserve the broth to use some of that here. Can also use leftover chicken or turkey.
You may also substitute homemade, day old cornbread, and/or day old rolls or other breads, or use a combination of the two, crumbled and toasted. You'll need about 4 cups total of crumbs. Double for a party, potluck, for the holidays, or hardy appetites, and use a larger slow cooker, approximately 6-quart in size.
Tip: Anytime that you make cornbread, or have leftover biscuits, rolls, or bread, crumble any leftovers you have and freeze them in a zipper freezer bag or container to use in dishes like this.
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