Cook Time: 45 minutes
Total Time: 45 minutes
Yield: Serves 6
Ingredients:
- 1 package (8 ounces) cornbread stuffing crumbs
- 4 ounces butter, melted (8 tablespoons)
- 1 cup chicken broth
- 1 small onion, chopped
- 1/2 cup chopped celery
- 2 to 3 cups diced cooked chicken
- 1/2 cup mayonnaise
- 1 cup milk
- 1 large egg
- 1 can (10 3/4 ounces) cream of chicken soup
Preparation:
Heat oven to 325°. Bake the casserole, uncovered, for 45 to 55 minutes, until hot and bubbly.
Serves 6.
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