Cornbread Stuffing Chicken Casserole

• 4 whole Boneless, Skinless Chicken Breasts
• 1/2 sticks Butter
• 1/2 cups Water
• 3/4 packages Pepperidge Farm Cornbread Stuffing Mix, 16 Ounce
• 1 can Campbell's Cream Of Chicken Soup, 10.75 Ounce
• 1 cup Sour Cream
• 1 cup Chicken Broth
• Salt And Pepper, to taste

1. Cut the meat into bite-size pieces.
2. In a hot skillet greased with a little butter, sear the chicken on all sides.
3. It doesnt have to be cooked through just nicely browned.
4. Season lightly with a little salt and pepper, and set aside.
5. When its done, remove from heat and set aside.
6. 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.
7. Set aside.
8. 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).
9. Put 3/4 of the stuffing mixture into a large greased casserole dish.
10. Add the chicken on top of this.
11. Pour the sour cream mixture over it all, and top with the remaining 1/4 of the stuffing.
12. Bake at 325 degrees F for about 45 minutes.
13. Easy, convenient and totally scrumptious!

chicken breasts, butter, water, stuffing mix, campbells cream of chicken soup, sour cream, chicken broth, salt

Taken from tastykitchen.com/recipes/main-courses/cornbread-stuffing-chicken-casserole/ (may not work)