crock pot dressing

We're getting ready for Thanksgiving early! I will post several Thanksgiving recipes over the next few days so check back often if you need some ideas.

• 4 T. butter
• 1 onion, chopped
• 6 stalks of celery, chopped
• 3 skinless, boneless chicken breasts, cooked and diced
• 1 (9x9 inch) pan cornbread, cooled and crumbled (I just made an "instant" package)
• 1/2 loaf of bread cubed (See note below)
• 4 eggs, beaten
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 2 (14.5 ounce) cans chicken broth (You won’t use all of it)

Melt butter in sauce pan over medium heat. Add celery and onion. Saute until softened. Set aside.

In large mixing bowl, add chicken, cornbread, bread, eggs, seasonings and cream of chicken soup. Add in sauteed veggies. Add 1 can of chicken broth and stir well. Add chicken broth from 2nd can to get desired moistness.

Place in crock pot. Cook on high for 1 hour, then Cook on low for 3-4 hours to get done.

Notes: I save the ends of my bread and bread that is getting older in the freezer. I cube it when I know it's getting older and toss it in a bread bag to save for either bread crumbs or a dish like this since we go through lots of sandwich bread at our house. A couple of weeks later i will have a full bag. Just a tip if you throw out lots of bread for another use for it.