Total Time
50mins
Prep 15 mins
Cook 35 mins

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.

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.
Most Helpful

Gave it a try....horrible!

stac12176 January 26, 2010

My husband said this was a 5 star dish. It was a pretty easy to prepare. The dressing was so moist and the gravy was very tasty. Made as written. Thanks Bullscreeker. Bullwinkle

bullwinkle July 16, 2007