Make stuffing and chicken casserole by combining cooked chicken, stuffing mix, chicken broth, cream of mushroom soup and cream of chicken soup in a casserole dish and baking it. Optionally, add mixed vegetables to the casserole before baking.
Make stuffing and chicken casserole by boiling five boneless skinless chicken breasts in water, which has the added benefit of making the chicken broth needed later in the recipe. Wait for the chicken to cool, and then shred it. In a greased casserole dish, pour 1 cup of cornbread stuffing mix. In a bowl, mix 1 cup of the reserved chicken broth, one can of cream of mushroom soup, one can of cream of chicken soup and 1/2 cup of melted butter or margarine. Stir in the chicken. Pour the mixture over the stuffing in the casserole dish. Sprinkle 1 cup of cornbread stuffing on top, and bake at 350 degrees Fahrenheit for 30 minutes.
An alternative is to mix one can of cream of chicken soup with 1/3 cup of sour cream. Stir in one package of thawed frozen mixed vegetables and 1 1/2 pounds of chopped boneless skinless chicken breasts. Pour the mixture into the bottom of a casserole dish, and sprinkle with one 6-ounce package of stuffing mix. Bake at 400 degrees Fahrenheit for 30 minutes.