Cranberry Chicken Casserole

By 12_34

Ingredients

• 4-5 chicken breasts, cooked and cut up. Save broth
• 1 1/2 (8 oz.) bags of Pepperidge Farm Cornbread Stuffing
• 1 medium onion, chopped, about 3/4 cup
• 3/4 c. diced celery
• 1-1 1/2 c. chicken broth
• 1 c. dried cranberries
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 (8 oz.) pkg. cream cheese, softened
• 3/4 c. chopped pecans

Preparation

Step 1

Preheat oven to 350 degrees. Mix cornbread stuffing with onions, celery and enough chicken broth to moisten. Combine soups with cream cheese and heat in microwave for a few seconds until it is easy to mix. Set aside. Spray with a non-stick cooking oil. Spread a thin layer of stuffing on bottom of dish. Layer with cranberries. Spread chicken next; then, layer cranberries over top. Spread soup mixture evenly over the chicken. Add more cranberries. Top with remaining stuffing. Sprinkle remaining cranberries and pecans over stuffing. Bake for about 35-45 minutes until dressing is browned on top and bottom. May need to put foil on top if it browns too quickly.