YUM YUM CHICKEN
- 1½ lb chopped cooked chicken
- 1 cup sour cream
- 1 (10.75-oz) can Cream of Chicken soup
- 1 (10.75-oz) can Cream of Celery soup
- 1 box cornbread stuffing uncooked (Stove Top or Pepperidge Farm)
- 1 cup chicken broth
- 4 Tbsp melted butter
Instructions:
- Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.
- Spread chicken in the bottom of the dish. In a separate bowl, mix together the cream of chicken soup, cream of celery soup and sour cream. Spread over the chicken.
- Sprinkle the uncooked stuffing over the soup mixture, (note: if herb packet is not mixed with stuffing mixture, top stuffing with herb packet). Mix together the broth and the melted butter and pour evenly over all.
- Bake, uncovered, for 30 minutes.
This article and recipe adapted from this site
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