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.
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1 (12- To 14-ounce) package (6 cups) dried cubed herb-seasoned stuffing
2 cups cubed 1-inch cooked chicken
2 cups frozen broccoli florets
1 (10 3/4-ounce) can condensed cream of chicken soup
1 (10 3/4-ounce) can condensed cream of mushroom soup
2 (2-ounce) jars chopped pimiento, drained
1 cup shredded Cheddar cheese
2 cups Land O Lakes® Half & Half
4 large Land O Lakes® Eggs slightly beaten
1/4 teaspoon pepper
2 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 60-90 minutes or until set and heated through.
Explore reviews fromour online community
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.