Slow Cooker Escalloped Chicken Casserole recipe

6 servings

1 (20 ounce) loaf SARA LEE® Delightful Wheat 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

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.

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.

In a slow cooker, layer the cooked chicken with the dressing mixture.

Cook on Low for 4 to 6 hours.

Serve.