Chicken and Stuffing Casserole

My friend Courtney made this dish for us after the birth of one of our children…I’m pretty sure it was Autumn, but you know how pregnancy kills off brain cells, so it could just have easily have been Lawson. At any rate, it was delicious. She said it was an old family recipe.

 

8 oz pkg cornbread dressing

1 can cream of chicken soup

1 can cream of mushroom soup

1 stick butter

4 boneless, skinless chicken breasts, cooked and diced (reserve broth)

 

Melt butter and stir into stuffing mix. In greased casserole dish, layer stuffing mix, chicken, cream of chicken soup mixed with 1 can broth, stuffing, chicken, and cream of mushroom soup mixed with 1 can broth. Cover with stuffing crumbs. Bake at 350 degrees for 45 minutes.