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Ingredients Nonstick cooking spray or vegetable oil for greasing the pan 1 medium yellow onion diced 1 medium green bell pepper diced 2 ribs celery diced 2 10.5-ounc cans cream of chicken soup (or mix with cream of mushroom and/or cream of celery) 1 teaspoon black pepper 1 teaspoons ground sage 1 teaspoons poultry seasoning Cornbread baked and cooled 1 cups chicken broth plus up to cup more if needed 1 pint smoked oysters drained Instructions Preheat oven to 350F and spray a 9x13-inch baking dish with nonstick cooking spray

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1 stick Salted Butter 2 ribs Celery chopped 1 Yellow Onion diced 5 cloves Garlic minced cup Heavy Cream 2 Eggs Beaten 1 cup White Wine Chardonnay or another dry wine 1 cup Chicken Broth or Vegetable Stock 2 tablespoon Chopped Fresh Parsley 2 tablespoon Chopped Fresh Sage 1 tablespoon Poultry Seasoning 1 tablespoon Chopped Fresh Rosemary teaspoon Salt or to taste Fresh Shaved Manchego to serve Instructions Preheat the oven to 250F and bake the croissant pieces on a baking sheet until crispy, about 20 minutes

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