1 (7 ounce) package herb-seasoned stuffing mix
1 can cream of mushroom or cream of chicken soup
2 cups chicken broth
2 eggs, well beaten
3 1/2 cups diced, cooked chicken
1/2 cup milk
Toss stuffing with 1/2 can of soup, broth and eggs. Spread in an 11 x 7-inch buttered baking dish. Top with chicken. Combine remaining soup and milk. Pour over all. Cover with foil. Bake at 350 degrees F for 45 to 50 minutes. Remove foil. Bake 10 to 15 minutes longer.
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