Savory Chicken and Stuffing Casserole

Ingredients

• 1 tablespoon butter or as needed melted
• 1  sleeve buttery round crackers crushed ritz® (such as )
• 2 cups celery diced
• 1  pan cornbread crumbled ()
• 10.5 ounce cream of chicken soup canned
• 2  eggs beaten
• 8 ounce bread french soft cut into cubes
• 2 tablespoons garlic minced
• 1 large onion diced
• 1 pound pork sausage with sage
• 1  rotisserie chicken cut shredded

Equipment

• bowl
• frying pan
• baking sheet
• oven
• casserole dish
• slotted spoon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
2. Spread French bread cubes onto a baking sheet.
3. Bake bread cubes in the preheated oven until bread is toasted, 10 to 15 minutes.
4. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes.
5. Transfer sausage to a bowl using a slotted spoon; reserve drippings in the skillet.
6. Cook and stir celery, onion, and garlic in the skillet with sausage drippings over medium heat until vegetables are soft, 5 to 10 minutes.
7. Put crumbled corn bread in a large bowl; add bread cubes, celery mixture, sausage, cream of chicken soup, shredded chicken, 1 sleeve crushed buttery round crackers, and eggs. Stir well.
8. Pour in enough chicken broth to make mixture extremely moist. Spoon mixture into the prepared casserole dish.
9. Sprinkle 1/4 cup crushed buttery round crackers over casserole; drizzle with melted butter.
10. Bake in the preheated oven until cooked through and topping is lightly browned, about 45 minutes.