Slow Cooker Escalloped Chicken Casserole Recipe

Slow Cooker Escalloped Chicken Casserole Recipe

  • 1 loaf SARA LEE® Soft & Smooth™ Whole Grain White Bread, cubed
  • 4 skinless, boneless chicken breast halves – cooked and diced
  • 1 1/4 cups chicken broth
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/4 cup butter, melted
  • 1/4 cup extra virgin olive oil
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried sage
  • 1/2 teaspoon ground black pepper
  1. Preheat oven to 375 degrees F (190 degrees C). Spread bread cubes in a single layer on 2 baking sheets. Bake for about 10 minutes, or until lightly toasted.
  2. In a medium bowl, stir together chicken broth, mushroom soup, melted butter, and olive oil. Mix in celery and onion. Season with poultry seasoning, sage, and pepper. Place bread cubes in a large bowl or pot. Pour chicken broth mixture over bread cubes, and stir to coat.
  3. In a slow cooker, layer the cooked chicken with the dressing mixture. Cook on Low for 4 to 6 hours. Serve.
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