Cornbread Stuffing Chicken Casserole

This is comfort food at its best for me!  It doesn't get easier than the convenience of the "cream of" soups and cornbread stuffing mix for a quick and delicious meal.  This is also a very versatile recipe!

You will keep coming back to this chicken casserole over and over again . . . it is so good!   I make mine  with or without sour cream, but add one more can of my favorite type of "cream of" soup (chicken) if the sour cream is not used.

For some variation, add some steamed broccoli and substitute cream of broccoli soup for the listed soup.  Another variation for mushroom lovers would be cream of mushroom soup with fresh mushrooms.

In my opinion, the cream of celery and cream of chicken makes the best gravy, however, use what you like!  We found that using sour cream makes it even creamier.  Stove Top Stuffing Mix is what I prefer to use.

The prep work for this meal is so easy and a great recipe for a beginning cook who wants great results with little effort or cooking skills.  We used shredded precooked chicken, but it would be just as easy to pull out some frozen chicken tenderloins and quickly pan fry them before putting the casserole together.

The casserole itself is delicious with awesome creaminess, with or without sour cream.  The Captain mentioned that he loved the way the stuffing on the top made an awesome crunchy topping, while some of it blended in with the creamy mixture.  Very nice combination!

This casserole is perfect for pot luck meals!  Try it . . . you'll probably love it!

Ingredients

• Cooked chicken, cut up in bite sized pieces
•  (the equivalent of a whole chicken)
• 8 oz sour cream or another can of "Cream of" soup
• 1 can Cream of Chicken soup
• 1 can Cream of Celery soup
• 1 box cornbread stuffing, uncooked
• 1 cup chicken broth
• 1/2 stick melted butter

Directions

Preheat oven to 350.

Place chicken in the bottom of the dish (9 x 13).  

Mix the "cream of" soups and sour cream (if you choose to use the sour cream). Spread over the chicken.

Place the uncooked cornbread stuffing over the soup mixture.  Heat in the microwave . . . the broth and melted butter until butter is melted and pour over all of the casserole.

Bake uncovered at 350° for 30 minutes. Serves approximately 6 - 8.