1 (6 oz.) bag cornbread stuffing cubes
1 (4 oz.) can mushroom pieces
2-3 stalks celery, diced
2-3 lbs. chicken, cooked and diced
1 c. chicken broth (use from cooked chicken, skim off fat)
1 c. cream of mushroom soup
1 med. onion, chopped
1/2 c. butter
1 lb. sour cream

Precook chicken; skin, debone and dice. Saute mushrooms, celery, onions in butter. Add to stuffing mix along with 1/2 cup broth. Mix soup, sour cream and 1/2 cup broth. Add chicken pieces and mix well.

Place 1/2 stuffing mixture in the bottom of a greased 9x13 inch pan. Pour in chicken mixture and top with remaining dressing. Cover with foil. Bake at 350 degrees, covered 1/2 hour and uncovered 15 minutes more.