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Chicken 'n' Corn Bread Bake

 Chicken 'n' Corn Bread Bake
Here's southern comfort food at its best! This casserole is delicious made with chicken or turkey. It's often on the menu when I cook for my husband, our four children and their spouses and our 10 grandkids.
8 ServingsPrep: 25 min. Bake: 25 min.

Ingredients

  • 2-1/2 cups reduced-sodium chicken broth
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1/8 teaspoon pepper
  • 4-1/2 cups corn bread stuffing mix, divided
  • 4 cups cubed cooked chicken
  • 1-1/2 cups (12 ounces) sour cream
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 3 green onions, thinly sliced
  • 1/4 cup butter, cubed

Directions

  • Preheat oven to 325°. In a large saucepan, combine broth, onion,
  • celery and pepper. Bring to a boil. Reduce heat; cover and simmer
  • 5-6 minutes or until vegetables are tender. Stir in 4 cups stuffing
  • mix.
  • Transfer to a greased 13x9-in. baking dish. Top with chicken. In a
  • small bowl, combine sour cream, soup and green onions. Spread over
  • chicken. Sprinkle with remaining stuffing mix; dot with butter.
  • Bake, uncovered, 25-30 minutes or until heated through. Yield: 8
  • servings.
Nutritional Facts: 1 cup equals 441 calories, 22 g fat (11 g saturated fat), 111 mg cholesterol, 1,202 mg sodium,

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Chicken 'n' Corn Bread Bake (continued)

Nutritional Facts: 29 g carbohydrate, 2 g fiber, 27 g protein.