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Chicken and Cornbread Stuffing Casserole
4 boneless chicken breasts - (to 6)
1 small box stove-top cornbread stuffing
1 package frozen chopped broccoli - (10 oz) -- thawed (or broccoli and other vegetables mixture)
1 can cream of broccoli with cheese soup (reduced-fat soup preferred)
1/2 cup chicken broth
Lightly butter a 3 1/2-quart slow cooker and place chicken breasts in the bottom. Mix together the remaining ingredients and place on top of chicken. Cover and cook on LOW 6 to 7 hours.
This recipe yields 4 to 6 servings.
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