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.