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Chicken ‘n’ Cornbread Bake

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 grandkids. —Ann Hillmeyer, Sandia Park, New Mexico
  • Total Time
    Prep: 25 min. Bake: 25 min.
  • Makes
    8 servings

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 cornbread stuffing mix, divided
  • 4 cups cubed cooked chicken
  • 1-1/2 cups 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

  • Preheat oven to 325°. In a large saucepan, combine broth, onion, celery and pepper. Bring to a boil. Reduce heat; cover and simmer 5-6 minutes or until vegetables are tender. Stir in 4 cups stuffing mix.
  • Transfer to a greased 13x9-in. baking dish. Top with chicken. In a small bowl, combine sour cream, soup and green onions. Spread over chicken. Sprinkle with remaining stuffing mix; dot with butter.
  • Bake, uncovered, 25-30 minutes or until heated through.
Nutrition Facts
1 cup: 441 calories, 22g fat (11g saturated fat), 111mg cholesterol, 1202mg sodium, 29g carbohydrate (6g sugars, 2g fiber), 27g protein.

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