1 ½ pounds chicken breasts
10 ½ ounces cream of celery soup
10 ½ ounces cream of chicken soup
8 ounces sour cream
½ cup unsalted butter, divided
1 cup diced onion
1 cup diced celery
½ cup fresh Italian parsley or cilantro leaves, chopped
32 ounces chicken broth, divided
14 ounces Pepperidge Farm classic cornbread stuffing

Boil chicken in 3 cups chicken broth. While chicken is cooking mix both soups and sour cream in a bowl. Add 1/3 cup chicken broth to soup mixture. Set aside.

In a medium skillet melt ¼ cup butter. Add onion and celery and cook until onions are translucent. When chicken is cooked reserve broth. Cut chicken into 1 inch chunks and place in a 9 X 13 inch baking dish.
Pour ¼ cup broth over chicken. Save 2 cups of the remaining broth for the dressing.
Pour reserved soup mixture over the chicken. Spread evenly.

In a large bowl pour cornbread stuffing, celery and onions. Stir. Add ¼ cup melted butter to reserved 2 cups of chicken broth. Stir into cornbread mixture. Add chopped parsley or cilantro. Spread cornbread dressing evenly over soup mixture. Bake at 350ºF for 30 to 45 minutes or until gravy is bubbling and top is browned. Tip: If you like sausage in your dressing add ½ pound cooked breakfast sausage and 1 chopped jalapeño pepper. Enjoy!

Published in The News and Neighbor on November 16, 2016