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Chicken casserole is 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.
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.
Dietary Fiber: 5g
This was excellant and so easy. I bought a rotissaire chicken from the store and prepared it he day before so all I had to do was put the topping on and pop it in the oven tonight. My husband said he looks forward to having it again.
My family loved so much that we ate it three days in a row. My family hates to try new recipes, but this they could not praise enough. This will become a regular in our menues. It was very easy to make.
I made this as a dinner with my inlaws and the baking dish was scraped clean! I used boneless, skinless chicken thighs for the chicken. I used all cream of chicken soup instead of a mix of cream of mushroom and chicken. I also had half as much of the stuffing mix needed but that didn't seem to make a difference. This was simple and elegant!!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1957
© 2014 Land O'Lakes, Inc.
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