Chicken Bacon Ranch Pizza Casserole

 Ingredients

 4 whole boneless skinless chicken breasts

 1/2 stick butter

 1/2 c water

3/4 c pepperidge farm cornbread stuffing mix 16 oz

1 can(s) cream of mushroom soup 10.75 oz

 1 c sour cream

 1 c chicken broth

 salt and pepper to taste

  How to Make It

 Cut the meat into bite size pieces. In a hot skillet greased with a little butter sear the chicken on all sides. It doesn't have to be cooked through just nicely browned.

    2 Season lightly with salt and pepper and set aside. When its done remove from the heat and set aside.

    3 Melt butter and water together in a saucepan over medium heat and once melted remove from heat and mix with the cornbread stuffing mix well until moistened. Set aside.

    4 In another bowl combine the cream of chicken soup, sour cream and chicken broth until smooth a fork or a whisk is good for this.

    5 Put 3/4 of the stuffing mixture into a large greased casserole dish. Add the chicken on top of this. Pour the sour cream mixture over it all and top with the remaining 1/4 of stuffing. Bake at 325 for about 45 minutes.