Chicken & Cornbread Stuffing Casserole
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
4 to 6 boneless chicken breasts
1 small box stove-top Cornbread Stuffing
1 (10oz) package frozen chopped broccoli (or mixture of broccoli & other veggies), thawed
1 can cream of broccoli with cheese soup
1/2 cup chicken broth
Lightly butter a 3 1/2- to 4-quart slow cooker; place chicken breasts in the bottom. Mix together the remaining ingredients and place on top of chicken. Cover and cook on low 6 to 7 hours. Serves 4.