34 chicken breasts, shredded
3 cups chicken broth
3 stalks celery, finely diced
1 small onion, finely diced
6 tbsp butter
2 cups herb seasoned classic stuffing mix
2 cups crumbled cornbread
1 can of cream of chicken soup
1 tsp salt
½ tsp poultry seasoning
½ tsp ground sage
½ tsp pepper
¼ tsp garlic powder
1
Preheat oven to 350 degrees. Prepare a 9x13 baking dish with nonstick cooking spray.
2
In a large skillet over medium-high heat, place the butter to melt. Add the celery and onion and cook, stirring often, until softened.
3
To the skillet, add the chicken stock, cream of chicken soup, salt, poultry seasoning, ground sage, pepper, and garlic. Stir to combine and remove the skillet from heat.
4
Place the stuffing mix, cornbread, chicken, and the liquid mixture in a large bowl. Gently fold the mixture together until the cornbread is moist.
5
Transfer the mix to the prepared baking dish.
6
Bake for 45 minutes or until the edges are browned and crunchy but the middle is cooked through.
Ingredients
34 chicken breasts, shredded
3 cups chicken broth
3 stalks celery, finely diced
1 small onion, finely diced
6 tbsp butter
2 cups herb seasoned classic stuffing mix
2 cups crumbled cornbread
1 can of cream of chicken soup
1 tsp salt
½ tsp poultry seasoning
½ tsp ground sage
½ tsp pepper
¼ tsp garlic powder