-2 Large potatoes, cut in cubes
– 2 large carrots diced
– 8-16 ounces of crushed corn bread stuffing
-1/2 c. butter melted
– 3 cups of cooked shredded chicken
– 1 can of Cream Celery soup
-1 c. chicken broth
Preheat oven to 350°F. Add cubed potatoes and diced carrots into a pot of salt water. Simmer until almost tender then drain. In a bowl toss your corn bread stuffing and melted butter. Spread half the mixture in a 13×9-inch butter pan or casserole dish. Then, top with cooked shredded chicken. Combine soup, broth and vegetables and spread over chicken. Add the remaining stuffing on top. Bake uncovered for 1 hour.