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Chicken with Cornbread Stuffing Casserole


  • 3 to 4 chicken breasts, stewed and torn into bite-size pieces
  • 1 bag Pepperidge Farm Cornbread Stuffing mix
  • 1 can cream of chicken soup
  • 1 soup can sour cream
  • 1/3 cup chopped onion
  • Broth from stewing chicken


  1. Spray a 9 x 13-inch pan with cooking spray.
  2. Put all but 1 cup stuffing mix in pan and moisten thoroughly with broth.
  3. Layer chicken on top.
  4. Mix soup, sour cream and onion and spoon on top of chicken.
  5. Sprinkle remaining stuffing mix on top.
  6. Bake at 350 degrees F for about 30 minutes or until heated through.
  7. Serve with cranberry sauce.

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