4 whole boneless skinless chicken breasts.
½ stick of butter.
½ cup of water.
¾ cup of pepperidge farm cornbread stuffing.
1 (10.75 oz) can cream of mushroom soup.
1 cup of sour cream.
1 cup of chicken broth.
Salt and pepper.
Cut the chicken into bite size pieces and brown it in a hot skillet greased with a little butter until nicely browned.
Add some salt and pepper and turn off the heat.
In a saucepan, melt the butter and water over medium heat and mix with the cornbread stuffing mix.
In a separate bowl, mix together the cream of chicken soup, sour cream and chicken until smooth.
In a large greased casserole dish, spread 3/4 of the stuffing and top with chicken. Pour the sour cream evenly and finish with ¼ of stuffing.
In a preheated oven to 325° bake for 45 minutes and Voila!
Easy, peasy and delicious! So many ingredients and so many flavors. This is a very delicious casserole, you should definitely give it a shot.