Great for hearty appetites or when you are serving a large crowd. Assemble this family-style chicken casserole the night before and bake it the next day.
| 1 |
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(12- to 14-ounce) package (6 cups) dried cubed herb-seasoned stuffing |
| 2 |
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cups cubed 1-inch cooked chicken |
| 2 |
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cups frozen broccoli florets |
| 1 |
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(10 3/4-ounce) can condensed cream of chicken soup |
| 1 |
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(10 3/4-ounce) can condensed cream of mushroom soup |
| 2 |
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(2-ounce) jars chopped pimiento, drained |
| 4 |
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ounces (1 cup) LAND O LAKES® Cheddar Cheese, shredded |
| 2 |
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cups LAND O LAKE® Traditional Half & Half or milk |
| 4 |
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LAND O LAKES® All-Natural Eggs, slightly beaten |
| 1/4 |
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teaspoon pepper |
| 2 |
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tablespoons LAND O LAKES® Butter, melted |
Spread 3 cups dried stuffing on bottom of greased 13x9-inch baking pan; set aside.
Stir together chicken, broccoli, chicken soup, mushroom soup and pimiento in large bowl. Spoon over stuffing; sprinkle with cheese. Combine all remaining ingredients except 3 cups dried stuffing and butter in medium bowl. Pour over chicken mixture. Cover; refrigerate 8 hours or overnight.
Heat oven to 350°F. Sprinkle with remaining dried stuffing; drizzle with butter. Bake for 60 to 90 minutes or until set and heated through.
