Chicken Stuffing Casserole

A hit all around! The whole dish was gone before I finished writing down the recipe. No seconds for Mama. *sigh* Next time, I'll make a double batch.

--2 chicken leg quarters

Boil in water until falling off the bone, then remove from water, skin, bone, and chop. RESERVE THE BROTH - you'll use it to make the stuffing.

--1 16 oz package frozen chopped broccoli - rinsed and drained.

--7 oz sliced mushrooms, rinsed and chopped

--1 can Campbell's cream of chicken soup

--1/2 cup (give or take) sour cream

Mix it all together and spread into the bottom of a 13x9 in pan.

Prepare:

--1 box Stove Top cornbread stuffing, using the water you boiled the chicken in INSTEAD of water and margarine.

Spread stuffing on top of casserole, sprinkle with a little extra broth, then bake at 350 for 30 minutes.

Viola!