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1
Preheat oven to 375.
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2
Spritz shallow 2-quart casserole or baking pan with nonstick cooking spray; set aside.
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3
Toss bread cubes with sage, salt, and pepper in a large mixing bowl.
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4
Melt 2 tbs butter in a large skillet over medium heat; add onion and celery, and cook 5-7 minutes, stirring occasionally, until tender.
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5
Add to bread mixture.
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6
Lightly beat 1 egg with 1/2 cup broth in a small bowl; add to bread mixture, and toss well.
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7
Pat bread mixture in even layer over bottom of casserole, slide onto middle oven rack, and bake, uncovered, for 20 minutes until beginning to brown.
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8
Meanwhile, whisk remaining broth and flour in a medium saucepan until smooth.
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9
Add remaining butter and cook over medium heat, stirring often, until consistency of light cream.
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10
Lightly whisk second egg in small bowl, blend in about 1/2 cup hot thickened sauce, then stir back into pan.
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11
Bring just to a simmer, stirring constantly.
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12
Taste for salt and pepper, adjusting as needed, then fold in chicken.
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13
Spoon chicken mixture over dressing in casserole and sprinkle with parsley.
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14
Slide onto middle oven rack and bake, uncovered, for 20 minutes longer, until bubbly and beginning to brown.
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15
Serve hot with a simply seasoned green vegetable--asparagus, snap beans, or broccoli.
