Ingredients

The following ingredients have 4 Servings
  • 8 tablespoons butter, (divided)
  • 1 medium onion, (diced)
  • 2 celery ribs, (diced)
  • 3 to 4 boneless, skinless chicken breasts
  • 1 teaspoon seasoned salt, (divided)
  • 3/4 teaspoon black pepper, (divided)
  • 1 (10-ounce) can condensed cream of chicken soup
  • 1 (10-ounce) can condensed cream of celery soup
  • 2 large eggs
  • 2 cups chicken broth
  • 1/2 cup milk
  • 2 teaspoons dried sage
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon garlic powder
  • 1 (12-ounce) bag cornbread stuffing mix, (I use Pepperidge Farm)
  • 3 cups herb seasoned stuffing mix, (I use Pepperidge Farm)

Instruction

  • Melt 4 tablespoons of butter in a large skillet over medium heat. Add onion and celery and cook until softened, about 5 minutes. Set aside.
  • Place chicken breasts in a greased 6-quart or larger slow cooker. Sprinkle with 1/2 teaspoon seasoned salt and 1/4 teaspoon pepper.
  • In a large bowl, stir together condensed cream of chicken soup, condensed cream of celery soup, eggs, chicken broth, milk, dried sage, poultry seasoning, garlic powder, reamining 1/2 teaspoon seasoned salt, and remaining 1/2 teaspoon pepper.
  • Stir in the cornbread stuffing mix and the herb-seasoned stuffing mix.Stir in the onions and celery.
  • Transfer stuffing mix to slow cooker and spread over chicken.
  • Cut remaining 4 tablespoons of butter in slivers and scatter them on top of the casserole.
  • Cover and cook on LOW for 4 hours.
  • Use 2 forks to shred the chicken. Serve.