Ingredients:

• 2 (2-pound) rotisserie chickens, skinned, boned, and shredded (about 4 cups)

• 6 cups coarsely crumbled cornbread

• 8 (1-ounce) firm white bread slices, torn into pieces

• 2 (14-ounce) cans chicken broth

• 2 (10 3/4-ounce) cans cream of chicken soup

• 1 medium onion, chopped

• 3 celery ribs, chopped

• 4 large eggs, lightly beaten

• 2 teaspoons ground sage

• ½ teaspoon pepper

• ¼ teaspoon salt

• ½ cup butter, softened
   
  

Preparation

1. Combine first 11 ingredients in a large bowl. Transfer mixture to a lightly greased 5-quart round slow cooker. Dot evenly with butter.

2. Cover and cook on HIGH 3 to 4 hours or on LOW 7 hours or until set. Stir well before serving.

Note:  Many grocery delis offer baked cornbread; just steer away from the sweet variety for this recipe.