In a large stock pot, add chicken stock, bay leaf, and chicken breasts and boil until chicken is cooked all the way through and tender. Reserve 1 cup + ½ cup of the stock when finished cooking and discard bay leaf
Preheat the oven to 400℉
In a large Dutch oven or pot, melt the butter and sauté the onions and celery until soft, about 6-8 minutes. Remove from heat
Shred the chicken, add to the pot with the celery and onion. Add in the remaining ingredients except for the reserved 4oz of stock
Place into a buttered 13x9” baking dish and spread evenly
Pour the remaining broth over the top and bake in the center of the oven until golden brown, about 60 minutes or until a toothpick in the center comes out dry and clean.
Notes
This is a large recipe. If you want, divide the dressing into two pans. Bake one and freeze the other to save for a later date. Thaw completely before baking. Keep an eye on the baking time, it will probably need to be shortened.