Instructions
1 cup butter
2 1/2 cups chicken broth
1/2 cup chopped celery
1/2 cup chopped onion
1 small can mushrooms, drained
1 1/2 teaspoons dried sage
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
12 cups day old bread, cut into cubes (24 slices)
2 eggs, beaten
1 cup cream of chicken soup
5-6 cups cooked diced chicken
In a large saucepan, combine the first 9 ingredients, bring to a simmer and let simmer for 10 minutes. Remove from heat and pour into a large bowl. Combine eggs and soup and stir into broth mixture until smooth. Pour over the bread cubes and toss well. In a 5-quart slow cooker, layer half the stuffing mixture and then the chicken. Repeat layers. Cover and cook on low for 4 to 5 hours.
