Grandma's Chicken and Dressing

My main love is genealogy but I have been cooking for 65 years. I love finding new recipes and trying them out to see if we like them. We live on a 30 acre hay farm with 2 small dogs, 8 dwarf/pygmy goats, 3 geese (2 female and 1 male), 15 hens and 2 roosters. I recently added a Ninja Foodi indoor grill which I love. But I'm finding so many recipes for using a hot pot or electric pressure cooker that I decided to buy one of those also.

1 deli rotisserie chicken (2 lb), skinned, boned and shredded (about 4 cups)

6 cups coarsely crumbled cornbread

8 slices (1 oz each) firm white bread, torn

3 ½ cups Progresso™ chicken broth (from 32-oz carton)

2 cans (10 ¾ oz each) condensed cream of chicken soup

1 medium onion, chopped (½ cup)

3 stalks celery, chopped

4 eggs, slightly beaten

2 teaspoons ground sage

½ teaspoon pepper

¼ teaspoon salt

½ cup butter, cut into small pieces

Directions at bettycrocker.com

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