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Ingredients
- 4 chicken breasts, cut up
- 2 (10-1/2 oz.) cans cream of chicken soup
- 1 (5-oz.) can evaporated milk
- 1 stick butter or margarine
- 1 (6-oz.) box Stove Top Cornbread Stuffing
Method
- Cook chicken until tender and chop into bite-size pieces. Heat soup and canned milk together.
- Melt butter together with 1 cup chicken broth.
- Mix all with cornbread stuffing mix, including the packet that comes with the stuffing mix.
- Place in a 9 x 13-inch greased casserole dish.
- Bake at 350° for 30 minutes. Serves 6-8.
