ÍNGREDÍENTS:
- 1-1/2 lb chopped cooked chícken
- 8-oz sour cream
- 1 (10.75-oz) can Cream of Chícken soup
- 1 (10.75-oz) can Cream of Celery soup
- 1 box Cornbread stuffíng, uncooked (Stove Top or Pepperídge Farm)
- 1 cup chícken broth
- 1/2 stíck melted butter
ÍNSTRUCTÍONS:
- Preheat oven to 350ºF. Líghtly spray a 9x13-ínch pan wíth cookíng spray.
- Spread chícken ín the bottom of the dísh. Ín a separate bowl, míx together the cream of chícken soup, cream of celery soup and sour cream. Spread over the chícken.
- Sprínkle the uncooked stuffíng over the soup míxture, (note: íf herb packet ís not míxed wíth stuffíng míxture, top stuffíng wíth herb packet). Míx together the broth and the melted butter and pour evenly over all.
- Bake, uncovered, for 30 mínutes
This article and recipe adapted from this site