1 package (14 ounces) seasoned dry seasoning mix
1 teaspoon ground sage
1 cup chopped celery
½ cup College Inn Chicken broth
1 – 10.5 ounce can condensed cream of celery soup
1 – 10.5 ounce can condensed cream of turkey soup
3 cups shredded cooked chicken or turkey
¼ cup melted butter
Preheat oven to 425 degrees F. Combine the first four ingredients and set aside. Separate the 2 soups in separate bowls and add ½ of a soup can of water to each; stir well and set aside.
Place 1/3 of the dressing mixture into a lightly buttered 9x13x2 inch baking dish. Layer ½ of the chicken or turkey over the dressing mixture and pour celery soup over it. Layer another 1/3 of the dressing mixture, followed by the remaining chicken or turkey. Pour the turkey soup over and top with the remaining dressing mixture.
Drizzle with melted butter and pat the casserole firmly into the dish. Bake for 20-30 minutes until bubbly and lightly browned.
Recipe: College Inn Broth