- 1 to 1 ½ lb. chicken, cooked and cut up (I shredded one rotisserie chicken)
- 8oz sour cream
- 1 can Cream of Chicken soup
- 1 can Cream of Celery soup
- 1 box Cornbread stuffing, uncooked (Stove Top)
- 1 cup chicken broth
- 1/2 stick melted butter
Preheat oven to 350.
In 9×13 baking dish, lay chicken in the bottom of the dish. In 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 at 350° for 30 minutes. Serves approximately 6 – 8.