Chicken ‘N’ Cornbread Bake

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

1. Preheat oven to 325u0b0. 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.
2. 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.
3. Bake, uncovered, 25-30 minutes or until heated through.

chicken broth, onion, celery, pepper, cornbread stuffing mix, chicken, sour cream, condensed cream, green onions, butter

Taken from www.tasteofhome.com/recipes/chicken-n-cornbread-bake/ (may not work)