Ingredients
2-1/2 cups reduced-sodium chicken broth1 small onion, chopped1 celery rib, chopped1/8 teaspoon pepper4-1/2 cups cornbread stuffing mix, divided4 cups cubed cooked chicken1-1/2 cups sour cream1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted3 green onions, thinly sliced1/4 cup butter, cubed
Preparation
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.
