It was great! And better the next day, thanks for all ideas.

I took the advice to cut up the chicken, but somehow could not see cutting
up raw chicken and adding it to the stuffing, even if I did bake it for an
hour.

So--I baked the three thighs and breasts hot and fast, used the good
drippings for gravy to serve in a gravy boat next to the casserole, and cut
up about equal parts of dark and light meat, tossed in into the prepared
stuffing, and folded all into my big shallow corning ware covered dish. (All
I added to the Pep. Farm cornbread cubes was browned onion and lightly
sauteed celery--heavy on the delicious onions, I admit!) In 40 minutes it
was both moist and crispy. My husband loved it.

Tonight I removed the leftovers from the corning ware and put them in an
open aluminum pie plate, heated them on 250 for about half an hour. Crispier
is even better! Served it with simple brocolli with a little shredded
cheddar and cranberry juice.

Thanks again, you folks make me a better cook every day!