YUM YUM CHICKEN

Ingredients:

• 1½ lb chopped cooked chicken
• 1 cup sour cream
• 1 (10.75-oz) can Cream of Chicken soup
• 1 (10.75-oz) can Cream of Celery soup
• 1 box cornbread stuffing uncooked (Stove Top or Pepperidge Farm)
• 1 cup chicken broth
• 4 Tbsp melted butter

Instructions:

1. Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.
2. Spread chicken in the bottom of the dish. In a separate bowl, mix together the cream of chicken soup, cream of celery soup and sour cream. Spread over the chicken.
3. 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.
4. Bake, uncovered, for 30 minutes.

This article and recipe adapted from this site

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