Stuffin' chicken

Chicken and stuffing casserole

Made: January 26, 2012

Ingredients
- 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

Directions
- Preheat oven to 400F
- Coat a shallow baking dish with cooking spray
- Mix 2 tablespoons stuffing with melted butter in a small bowl, set aside
- Combine remaining stuffing mix with vegetables and chicken in a large bowl
- Spread mixture in even layer prepared baking dish
- Beat broth and eggs until blended
- Pour over chicken and stuffing
- Sprinkle with reserved buttered crumbs
- Bake until bubbly, 25-30 minutes

I had a couple of concerns. It's a bit under-seasoned and gets a bit dry. Even though I added more than the recommended broth since I used more stuffing mix than just two cups worth. However, the taste overall was pretty good! So next time, I'll be making the adjustments. And putting foil over top as well; the top stuffing mix got a little on the crispy side as well.

Recipe used: Easy to bake, easy to make