Cornbread Stuffing Chicken Casserole
Cuisine: chicken
  • 4 whole boneless skinless chicken breass
  • ½ stick butter
  • ½ cup water
  • ¾ cups Pepperidge Farm Cornbread stuffing mix
  • 1 cup sour cream
  • 1 cup chicken broth
  • Salt and pepper to taste
  1. Cut the meat into bite size pieces. In a hot skillet greased with a little butter sear the chicken on all sides. It doesn't have to be cooked through just nicely browned.
  2. Season lightly with salt and pepper and set aside. When its done remove from the heat and set aside.
  3. Melt butter and water together in a saucepan over medium heat and once melted remove from heat and mix with the cornbread stuffing mix well until moistened. Set aside.
  4. In another bowl combine the cream of chicken soup, sour cream and chicken broth until smooth a fork or a whisk is good for this.
  5. Put ¾ of the stuffing mixture into a large greased casserole dish. Add the chicken on top of this. Pour the sour cream mixture over it all and top with the remaining ¼ of stuffing. Bake at 325 for about 45 minutes.
Recipe by Good Food St. Louis at