Chicken ‘N’ Cornbread Bake

Name: Chicken ‘N’ Cornbread Bake
Ingredients: 2-1/2 cups reduced-sodium chicken broth; 1 small onion, chopped; 1 celery rib, chopped; 1/8 teaspoon pepper; 4-1/2 cups cornbread stuffing mix, divided; 4 cups cubed cooked chicken; 1-1/2 cups sour cream; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 3 green onions, thinly sliced; 1/4 cup butter, cubed

10 ingredients

3 steps

Ingredients

2-1/2 cups reduced-sodium chicken broth
1 small onion, chopped
1 celery rib, chopped
1/8 teaspoon pepper
4-1/2 cups cornbread stuffing mix, divided
4 cups cubed cooked chicken
1-1/2 cups sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 green onions, thinly sliced
1/4 cup butter, cubed

Directions

1

Preheat oven to 325°. In a large saucepan, combine broth, onion, celery and pepper. Bring to a boil. Reduce heat; cover and simmer 5-6 minutes or until vegetables are tender. Stir in 4 cups stuffing mix.
2

Transfer to a greased 13x9-in. baking dish. Top with chicken. In a small bowl, combine sour cream, soup and green onions. Spread over chicken. Sprinkle with remaining stuffing mix; dot with butter.
3

Bake, uncovered, 25-30 minutes or until heated through.