Chicken 'n' Corn Bread Bake Recipe

By KSmitherman

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 corn bread stuffing mix, divided
• 4 cups cubed cooked chicken
• 1-1/2 cups (12 ounces) sour cream
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 3 green onions, thinly sliced
• 1/4 cup butter, cubed

Preparation

Step 1

Directions

In a large saucepan, combine the broth, onion, celery and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until vegetables are tender. Stir in 4 cups stuffing mix.
Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken. In a small bowl, combine the sour cream, soup and green onions. Spread over chicken. Sprinkle with remaining stuffing mix; dot with butter.
Bake, uncovered, for 325° for 25-30 minutes or until heated through. Yield: 8 servings.