Bring a pot of water to boil and boil your chicken breasts for about 15 minutes or until they reach an internal temperature of 165°F. Once they are cooked through, shred the chicken up and set it aside.

In a large measuring cup or a microwave safe bowl, add in chicken broth and butter. Heat that in the microwave for about 2-3 minutes or until the butter is melted. Once that's done, pour in the stuffing and mix everything together until combined. Place a kitchen towel over the bowl and set it aside.

In a pan, heat up the olive oil on medium-high heat. Add in the chopped celery, onion, red bell pepper, and green bell pepper. Then shake over the garlic powder, onion powder, paprika, italian seasoning, celery salt, Tony’s Creole seasoning with no salt added, and cracked black pepper. Saute everything together for a few minutes until translucent.

Next, add in the minced garlic and saute it for another few minutes until fragrant and your vegetables are golden.

While you're waiting for your veggies to be golden, in a large bowl add in the shredded chicken, can of cream of chicken with herbs soup, can of cream of celery soup, sour cream, and a ½ cup of shredded cheddar jack cheese. Mix that together until combined. Then fold in the sauteed veggies until everything is combined.

In a 9x13 greased baking dish, add in the creamy chicken mixture in an even layer. Then sprinkle over 1 & ½ cups of shredded cheddar jack cheese in an even layer over the chicken mixture. Lastly, add the cornbread stuffing mixture evenly over the top to fully cover the shredded cheese.

Place the baking dish in the oven at 350°F and bake it uncovered for 45 minutes. Serve & Enjoy!