- 2 celery ribs, chopped
- 1 large onion, chopped
- 1/2 cup butter or margarine
- 1 (15 ounce) package seasoned stuffing croutons
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 eggs, beaten
- 2 (14.5 ounce) cans chicken broth
- 4 cups cubed cooked chicken
- In a small skillet, saute celery and onion in butter until tender. In a bowl, combine the croutons, parsley, salt, pepper and celery mixture. Combine eggs and broth; pour over bread mixture and toss to combine. Add chicken; toss gently.
- Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 40-50 minutes or until a meat thermometer reads 160 degrees F.