Ingredients
2 1/2 c chicken broth
1 c butter
1/2 c onion; chopped
1/2 c celery; chopped
4 oz. mushroom stems and pieces; drained
1/4 c parsley flakes
1 1/2 tsp. rubbed sage
1 tsp. poultry seasoning
1 tsp. salt
1/2 tsp. pepper
12 c day-old bread cubes
2 eggs
1 cn cream of chicken soup
5 c chicken; cooked and cubed
Preparation
In a saucepan, combine all but bread, eggs, soup and chicken. Simmer for 10 minutes; remove from the heat. Place bread cubes in large bowl. Combine eggs and soup; stir into broth mixture until smooth. Pour over bread and toss well. In a 5-qt. slow cooker, layer half of the stuffing and chicken; repeat layers. Cover and cook on low for 4.5 to 5 hours or until a meat thermometer inserted into the stuffing reads 160 F.
