INGREDIENTS
1 1/2 cups
cooked shredded chicken breast
2 tbsps
butter
1/2 cup
celery
1/2 cup
onion
2 large cloves
garlic
4 cups
cornbread
1 1/2 tsps
rosemary
1/2 tsp
dried thyme
1/2 tsp
ground sage
3/4 tsp
sea salt
2 1/4 cups
low sodium chicken stock
1 large
egg