Layered Chicken Casserole

Great for hearty appetites or when you are serving a larger crowd. Assemble this family-style chicken casserole the night before and bake it the next day.

1 (12-14 ounces) package (6 cups) dried cubed herb-seasoned stuffing

2 cups cubed 1-inch cooked chicken

2 cups frozen broccoli florets

1 (10 ¾ ounces) can of condensed cream of chicken soup

1 (10 ¾ ounces) can of condensed cream of mushroom soup

2 (2 ounces) jar chopped roasted peppers

4 ounces (1 cup) cheddar cheese, shredded

2 cups traditional Half and Half or Milk

4 Eggs, slightly beaten

¼ teaspoon pepper

2 tablespoons butter, melted

Spread 3 cups of dried stuffing on the bottom of greased 13x9-inch baking pan; set aside.

Stir together chicken, broccoli, chicken soup, mushroom soup and peppers in a large bowl. Spoon over stuffing; sprinkle with cheese. Combine all remaining ingredients (except 3 cups dried stuffing and butter) in a medium bowl. Pour over chicken mixture. Cover’ refrigerate 8 hour or overnight.

Heat Oven to 350 F. Sprinkle reaming dried stuffing; drizzle with butter. Bake for 60-90 minutes or until set and heated through.

Recipe Makes 1 Meal (Each meal fills 1 9x13pan)

Recipe provided by Lydia