Chicken & Stuffing Casserole

2 cups herb-seasoned stuffing mix, divided
2 Tablespoons butter, melted
4 cups frozen mixed vegetables, thawed, well drained
2 cups shredded or cubed cooked chicken or turkey
2 1/2 cups low-sodium chicken broth
4 large eggs

Preheat oven to 400°F. Coat a 2-quart shallow baking dish with cooking spray.

Mix 2 Tablespoons stuffing mix with melted butter in small bowl; set aside.

Combine remaining stuffing mix with vegetables and chicken in large bowl. Spread mixture in even layer in prepared baking dish.

Beat broth and egss until blended; pour over chicken and stuffing. Sprinkle with reserved buttered crumbs.

Bake until bubbly, 25-30 minutes.

Makes 6 servings


Helpful Tips

To make 2 smaller casseroles, prepare as directed in two 9- x 5-inch loaf pans. Bake 1 casserole at 400°F for 40-45 minutes. Wrap the other tightly in foil and store in the freezer for a "rainy day." Thaw overnight in refrigerator and bake as directed.

Mix 'n' Match

Use any variety of frozen vegetables, such as baby green beans and carrots; broccoli, cauliflower and carrots; or stir-fry vegetables.