Cornbread Stuffing Chicken Casserole
Featured Pinch Tips Video
- whole boneless skinless chicken breasts
- 1/2 stick
- 1/2 c
- 3/4 c
- pepperidge farm cornbread stuffing mix 16 oz
- 1 can(s)
- cream of mushroom soup 10.75 oz
- 1 c
- sour cream
- 1 c
- chicken broth
- salt and pepper to taste
1Cut 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.
2Season lightly with salt and pepper and set aside. When its done remove from the heat and set aside.
3Melt 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.
4In another bowl combine the cream of chicken soup, sour cream and chicken broth until smooth a fork or a whisk is good for this.
5Put 3/4 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 1/4 of stuffing. Bake at 325 for about 45 minutes.