Chicken and Dressing Casserole

4 large chicken breast, cooked and cubed

1 10.5 oz. can cream of mushroom soup

1/2 tsp. poultry seasoning (optional)

4 eggs, boiled and chopped

1 small onion, chopped

1/2 tsp. black pepper

1 stalk celery, diced 2 C. chicken broth

2 T. melted butter

1/4 tsp. salt

Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish.

Bake at 350 degrees for 40-50 minutes or until set. Gravy: 1/2 C. unsalted butter 1/2 C. all purpose flour 1 quart chicken stock 1/3 C. heavy cream 1/4 tsp. salt 1/2 tsp. black pepper pinch of cayenne pepper

How to make it : Melt butter in a saucepan over medium heat.

Whisk in flour and cook for 2 minutes.

Gradually whisk in chicken stock.

Reduce heat to low and cook and stir until thick enough to coat the back of a spoon, 4-6 minutes.

Stir in heavy cream, and season with salt, pepper, and cayenne pepper.

Serve the casserole with gravy over the top and a big side of mashed potatoes. WW SP per serving = 13