Ingredients
2 large potatoes, peeled and cubed2 medium carrots, coarsely chopped1 package (8 ounces) crushed corn bread stuffing1/2 cup butter, melted3 cups cubed cooked chicken1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1 cup chicken broth
Preparation
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.
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 350° for 40-45 minutes or until heated through.
