1 box of Jiffy corn muffin mix
1 1/2 lbs. cut up cooked chicken
1 can cream of chicken soup
1 can chicken broth
1 stick butter
8 oz. sour cream

Bake cornbread and break into pieces. Crumble 1/2 on bottom of casserole. Layer chicken on top. Mix cream of chicken soup and sour cream, add salt and pepper and spread on chicken. Cover with remaining corn bread pieces. Melt butter and pour over. Pour broth over casserole. Bake, uncovered at 350 degrees for 30 minutes.