Dump-and-Bake Chicken and Cornbread Casserole

Step 1

Preheat oven to 375 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.

Step 2

In a large bowl, stir together stuffing mix and melted butter. Spread half of the stuffing mix in the bottom of the prepared dish.

Step 3

In a separate bowl, whisk together condensed celery soup, condensed chicken soup, and broth. Stir in the diced chicken.

Step 4

Pour chicken mixture over the stuffing in the dish. Sprinkle remaining stuffing mix on top.

Step 5

Bake, uncovered, for about 45 minutes (or until chicken is cooked through). I like to cover the dish loosely with foil after about 25-30 minutes of baking so that the topping doesn’t burn while the chicken finishes cooking.

Step 6

Allow the casserole to rest for at least 10 minutes before serving. The sauce will thicken slightly as it sits.