Chicken Stuffing Casserole

• 2 large potatoes, peeled and cubed
• 2 medium carrots, coarsely chopped
• 1 package (8 ounces) crushed corn bread stuffing
• 1/2 cup butter, melted
• 3 cups cubed cooked chicken
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1 cup chicken broth

1. Place 1 in. of water in a saucepan; add potatoes and carrots. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until crisp-tender. Drain and set aside.
2. Toss the stuffing and butter; spread half in a greased 13-in. x 9-in. baking dish. Top with chicken. In a large bowl, combine the soups, broth, potatoes and carrots; spread evenly over chicken. Sprinkle with remaining stuffing mixture. Bake, uncovered, at 350u0b0 for 40-45 minutes or until heated through.

potatoes, carrots, corn bread, butter, chicken, condensed cream, condensed cream, chicken broth

Taken from www.tasteofhome.com/recipes/chicken-stuffing-casserole/ (may not work)