Chicken 'n' Corn Bread Bake |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Here's southern comfort food at its best! This casserole is delicious made with chicken or turkey. It's often on the menu when I cook for my husband, our four children and their spouses and our 10 grandkids. 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 |
Directions:
1. 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.
2. 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.
3. Bake, uncovered, for 325° for 25-30 minutes or until heated through. Yield: 8 servings.
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