“This is a recipe given to me by my sister-in-law shortly after I got married. It has been a family favorite ever since. Makes a 9x13 pan, so I find this a good Sunday dinner that can be re-heated for supper after the long workdays throughout the week. Don't let cooking & cutting up the chicken discourage you - it is well worth the reward.”
READY IN:
50mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

  • 4 cooked boneless skinless chicken breasts (cut into small chunks)
  • 2 -3 cups chicken broth
  • 2 (10 3/4 ounce) cans Campbell's Cream of Mushroom Soup
  • 1 (8 ounce) bag cornbread stuffing mix

Directions

  1. Preheat oven to 350 degrees.
  2. Line 1/4 bag of cornbread stuffing in bottom of 9" x 13" pan.
  3. Put all of the chopped cooked chicken on top of stuffing.
  4. Mix soups and 1 1/2 cups of chicken broth together in medium-sized bowl.
  5. Pour mixture on top of chicken.
  6. Pour stuffing (as much as desired) on top.
  7. Pour remaining 1 1/2 cups of broth over top of stuffing.
  8. Cover with aluminum foil and bake for 25 minutes.
  9. Remove foil and bake for additional 10 minutes uncovered.

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