I like this idea of this being reminiscent of roast chicken and stuffing, but without the work and wait of actually DOING a roast chicken. 🙂
2-1/2 cups reduced-sodium chicken broth
1 small onion, chopped
1 celery rib, chopped
1/8 teaspoon pepper
4-1/2 cups corn bread stuffing mix, divided
4 cups cubed cooked chicken
1-1/2 cups (12 ounces) sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 green onions, thinly sliced
1/4 cup butter, cubed
In a large saucepan, combine the broth, onion, celery and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until vegetables are tender. Stir in 4 cups stuffing mix.
Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken. In a small bowl, combine the sour cream, soup and green onions. Spread over chicken. Sprinkle with remaining stuffing mix; dot with butter.
Bake, uncovered, for 325° for 25-30 minutes or until heated through.