Cornbread Stuffing Chicken Casserole

Cut the meat into bite-size pieces. In a hot skillet greased with a little butter, sear the chicken on all sides. It doesn’t have to be cooked through just nicely browned. Season lightly with a little salt and pepper, and set aside. When it’s done, remove from heat and set aside.

Melt the butter and water together in a saucepan over medium heat and once melted, remove from heat and mix with the cornbread stuffing mix until moistened. Set aside.

In another bowl, combine the cream of chicken soup, sour cream, and chicken broth until smooth (a fork or small whisk is good for this).

Put 3/4 of the stuffing mixture into a large greased casserole dish. Add the chicken on top of this. Pour the sour cream mixture over it all, and top with the remaining 1/4 of the stuffing. Bake at 325 degrees F for about 45 minutes.

Easy, convenient and totally scrumptious!