Ingredients

• 1 pound boneless, skinless chicken breasts
• 1/2 cup celery, chopped
• 1/2 cup onion, chopped
• 1/3 cup unsalted margarine
• 3 tablespoons all-purpose white flour
• 1/4 teaspoon salt
• 1/2 teaspoon ground sage
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon black pepper
• 1/2 cup canned mushrooms, rinsed and drained
• 14 ounces low-sodium chicken broth
• 6 slices white bread, cubed
• 3 teaspoons sherry wine

Preparation

1. Preheat oven to 350° F.
2. Place chicken breasts in a pan and cover with water. Simmer for 10 minutes until done. Reserve 1/2 cup of the broth.
3. Spray a 9″ x 13″ baking pan with cooking spray. Shred cooked chicken into bite- sized pieces and put in bottom of baking pan.
4. Sauté onion and celery in 1/3 cup margarine. Lift onion and celery out with a slotted spoon and sprinkle over the chicken. Save margarine for the sauce.
5. To make the sauce, add flour to the margarine and stir. Mix in salt, sage, poultry seasoning, and pepper. Add the chicken broth and the 1/2 cup reserved broth to the mixture. Stir and cook until slightly thickened.
6. Sprinkle the mushrooms over chicken, celery and onion mixture. Place cubed bread evenly over chicken mixture. Pour sauce over the bread cubes. Dribble 3 teaspoons sherry wine over the top. Bake for 35 minutes until browned.
7. Divide into 6 portions and serve. 

Helpful hints

• Casserole can be assembled, covered, and refrigerated until time to cook. Reheat leftovers in microwave oven; place under broiler for 2 to 3 minutes to crisp the dressing.