I bought too many Pepperidge Farms cornbread "stuffing" cubes--so I have a
whole extra bag. A large bag.

Chicken thighs and boneless breasts were on sale this week. (I will bone the
thighs.)

I have the fixings for homemade gravy (frozen drippings, frozen stock).

I like the idea of putting the chicken and the stuffing in my large corning
casserole dish because I would like the juices of the chicken to go through
the stuffing.

I will saute onions and celery to add to the cubes, along with the requisite
butter and broth.

Ideas for how to put this together, temps, etc? I tried this once and the
chicken was just kind of dried up on top of the stuffing. I used boneless
breasts that time.