1 cup butter
1 medium onion, diced
2 stalks of celery, diced
1 bag Pepperidge Farms unseasoned bread cubes
2 eggs
1 can Cream Of Chicken soup
1 1/2 teaspoon ground sage
2-3 cans of chicken broth

Preheat oven to 350°F.

Spray a large dish with non-stick cooking spray.

In a medium skillet, melt butter. Add onion and celery and sauté until tender.

In a large bowl, combine bread cubes, eggs, Cream Of Chicken soup, onion and celery mixture, and sage.

Add chicken broth until desired consistency is achieved. Less broth if you like a drier dressing, more if you like a more moist dressing.

Pour into prepared dish and bake for 45 minutes.

Submitted by: Sarah Whaley