Basic Chicken Casserole

Our basic chicken casserole is a chicken & dressing casserole.  It is creamy with a little crunch on top and there is never any leftover when I make it!  It goes great with pea salad or green beans & corn.

Ingredients:
2 large or 3 small chicken breasts (you could also use a rotisserie chicken)
12 oz bag of Pepperidge Farm cornbread stuffing mix
1 whole onion diced
2 celery stalks, diced
1 stick of butter
1 can cream of celery soup
1 cup sour cream
1/2-3/4 cup chicken stock (plus more if needed)
salt, pepper, onion powder, and garlic powder

Preparation:
Preheat oven to 350
Place chicken in a baking pan and season with salt, pepper, onion powder, and garlic powder.  I also usually add a few splashes of stock to the pan.
Bake 20-25 minutes until cooked through.
Remove from oven and once cool, dice into cubes or shred chicken.
If using a rotisserie chicken, remove the skin and shred chicken.
Melt butter in a pan and add onions and celery and cook about 3-4 minutes until they are softened.
In a large mixing bowl, combine chicken, celery and onion mixture with sour cream, cream of celery, 1/2 cup of the chicken stock.
Fold in 4 cups of the stuffing mix.

Season with additional salt and pepper.
Add additional chicken stock if needed....I usually add a few more splashes.
Pour mixture into a baking dish and top with remaining stuffing mix which adds a nice crunch to the top.
Bake for 30-35 minutes at 350.  Cover the top with foil if the stuffing on top starts to get too brown.