Ingredients

• 1 teaspoon olive oil
• 1 cup chopped onion
• 3/4 cup sliced celery
• 2 cups water
• 2 tablespoons margarine
• 1 (10-ounce) can condensed reduced-fat cream of chicken soup, undiluted
• 1 (8-ounce) package cornbread stuffing (such as Pepperidge Farm)
• 1/2 teaspoon pepper
• 3 cups chopped roasted chicken breast
• Cooking spray

Instructions

1. Preheat oven to 350 degrees.
2. Heat oil in a nonstick skillet over medium-high heat. Add onion and celery; sauté 4 minutes or until onion is golden.
3. Increase heat to high; add water. Bring to a boil, and cook 4 minutes or until celery is tender. Stir in margarine until melted. Add soup, stuffing, and pepper. Remove from heat, and stir in chicken.
4. Place stuffing mixture in a 2-quart baking dish coated with cooking spray. Bake at 350 degrees for 45 minutes or until top is golden.

Notes

https://www.mommysroadtohealth.com/farmhouse-chicken-and-dressing-casserole/