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Cornbread Stuffing Chicken




Source of Recipe


Marla


List of Ingredients




Cornbread Stuffing Chicken

1 (3 pound) whole chicken
2 bay leaves
1 medium onion, quartered through the root
Salt and Pepper to taste
1 cup sour cream
1 can cream of chicken soup
1 can cream of celery soup
1 (8 oz.) pkg. Stove Top® Cornbread Stuffing
Reserved chicken stock



Recipe



Boil chicken at least 2 hours (but longer is better) with bay leaves, quartered onion , and salt & pepper. Remove chicken to a platter to cool to the touch. Reserve broth. De-bone chicken and cut into bite-sized pieces. Mix soups, sour cream, chicken and enough broth to moisten and pour into a 9 x 13-inch baking dish. Make cornbread stuffing according to package directions and spoon on top of the chicken, covering it completely. Bake at 350* for 30 to 45 minutes or until the cornbread is slightly browned.

Note: If you'd like a thicker layer of stuffing use the family size box and prepare as directed.