Step 1

Cook your cornbread and allow it to cool completely.

Step 2

While your cornbread is cooking, boil your chicken thighs and add the following: 1/2 of your onion, 3 celery stalks, carrots, garlic, bay leaves, 1 tbsp poultry seasoning, 1 tbsp salt, 1 tbsp pepper, 1 tbsp garlic powder. Allow to boil until chicken is finished.

Step 3

Remove chicken thighs and strain your remaining broth into a separate bowl, set aside for later use (this is your new chicken broth).

Step 4

Dice 1/2 of your onion, bell pepper, 1 celery stalk and cook down in a pan, and then add in 1/4 cup of your chicken broth.

Step 5

Crumble your cooled cornbread into a bowl, add shredded chicken, 1 cup garlic herb stuffing, cooked veggies, chicken broth, Campbell’s® Condensed Cream of Chicken Soup & Campbell’s® Condensed Cream of Celery

Step 6

Add in 2 cups of chicken broth at a time and continue to mix until at desired consistency.

Step 7

Season to taste with remaining seasonings, poultry, sage, salt, and pepper.

Step 8

Transfer into a well sprayed pan, and bake at 350 for 30 minutes.

Step 9

Finish with gravy or cranberry sauce & enjoy.