Chicken and Corn Bread Casserole*

By Bailey1_

Ingredients

• 4 skinless chicken breasts
• 1/4 cup melted margarine
• 1 (6 oz) package corn bread stuffing mix
• 1 cup sour cream
• 1 (10 oz) can cream of chicken soup
• 1 to 2 cup chicken broth

Preparation

Step 1

Preheat the oven to 350.
Poach the chicken in simmering water in a skillet for 45 minutes or until cooked through.
Let cool.
Remove the chicken rom the bone.
Cut into bite-size pieces.
Pour the margarine into a medium casserole.
Layer 3/4 of the stuffing mix and accompanying seasoning over the margarine.
Arrange the chicken over the stuffing.
Combine the sour cream, soup and 1 cup of the chicken broth in a bowl; mix well.
Spoon over the chicken.
Layer the remaining stuffing mix over the sour cream mixture.
Pour enough of the remaining chicken broth over the stuffing mix to moisten.
Bake for 45 to 60 minutes or until heated through.