1 cooked deli rotisserie chicken, shredded
1 (10.5 oz) can cream of chicken soup
1/3 cup light sour cream
¾ cup light buttermilk
1 cup chicken stock
16 oz frozen mixed vegetables
1 tsp salt
½ tsp ground pepper
1 tbsp poultry seasoning
5 garlic cloves, minced
½ large Vidalia onion, minced
1 cup finely diced celery
4 tbsp butter
1 package of cornbread mix, prepared according to package directions for 8x8 pan
1 (6oz) package Stove Top Chicken Stuffing mix
Preheat oven to 350º
Spray a 9 x 13 casserole dish with cooking spray and set aside.
In a large bowl, mix the chicken and the next 9 ingredients together. Spread the mixture into the bottom of the casserole dish.
Melt the butter in a large skillet over medium high heat and add the onion and celery. Cook until the onion is translucent.
Add 1 ½ cup of water to the onion and celery and bring to a boil.
Remove from the stove and add the stuffing mix; stir to combine.
Cube about half of the cornbread and place evenly across the top of the chicken mixture. Be generous!
Spread the stuffing mixture evenly over the top of the cornbread and bake for 35 minutes or until bubbly and stuffing is golden brown.