Chicken and Cornbread Stuffing Casserole
- 4 to 6 boneless chicken breasts
- 1 small box stovetop cornbread stuffing
- 1 (10 oz.) package frozen chopped broccoli (or mixture of broccoli and other veggies), thawed
- 1 can cream of broccoli with cheese soup
- 1/2 C. chicken broth
Lightly butter or spray a 3 1/2-quart slow cooker/crock pot and 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.
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