My talented friend, Susan, sent me this Chicken Casserole recipe. I've had the pleasure of being served this dish in her home and it is delicious! It's great for a potluck or any special dinner.
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Susan's Chicken Casserole
2 boiled and cut up chicken breasts
1 ½ cups Pepperidge Farm Stuffing (blue bag)
1 Jiffy Corn Muffin mix baked in a cake pan then crumbled
1 ½ stick of butter (use real Butter)
½ cup chopped onion
2 eggs beaten
1 cup sour cream
1 can cream of Campbell chicken soup
1 cup Chicken Broth
Combine the stuffing mix, crumbled cornbread, butter, onion and eggs. Mix the sour cream, soup and ½ cup chicken broth.
In a greased oblong (9 x 13) baking dish, place half the stuffing mixture on the bottom, then place the chicken on top of that, then the soup mixture, and then the rest of the stuffing mixture. Pour the remaining ½ cup of chicken broth over the entire casserole. You can put additional stuffing on top and drizzle it with more butter – for a crusty top.
Bake for 35-45 minutes at 350 degrees.