Baked Stuffing Casserole

Preheat the oven to 325 degrees F. Grease a 1 to 1 1/2 quart casserole dish.

Melt the butter in a skillet over medium heat. Add the onion and celery and cook until soft.

Place the bread cubes, salt, pepper, and sage in a large bowl. Add the cooked onion, celery, and the melted butter from the pan.

Combine the chicken and rice soup with the water in a small bowl. Add to the bread mixture and stir gently to combine. Do not overmix.

Place the stuffing in the prepared casserole and bake for one hour at 325 degrees F or until the top is lightly browned. Serve hot.