Grandma Delphine's Chicken Casserole

By her daughter Denice Campbell

1 chicken, cooked and cut up (or three chicken breasts)...save the stock
2 cups diced celery
2 cups diced carrots
1 onion diced
1 lb. ground sausage like Jimmy Dean
1 TB Sage
1 loaf of white bread for stuffing
1 can cream of chicken soup
1 1/2 cups crushed corn flakes
S & P

Cook the sausage and onion together in a frying pan. Mix in a large bowl with the loaf of bread, torn to pieces. Add sage and enough stock to moisten. Add more sage to taste. Set aside as one layer of the casserole.
Cook the celery and carrots in salted water and drain. Set aside as another casserole layer.
The third layer is the cubed chicken.
In a buttered casserole dish, layer the stuffing, veggies, chicken, stuffing, veggies and chicken till you reach the top. Spread the can of cream of chicken soup over the top.
Cover and bake 350 degrees often until heated through about 45 min. (If desired, you can make gravy out of another can of cream of chicken soup and evaporated milk to serve with the casserole.