Posted by: marthabernie | September 12, 2013

EASY CHICKEN AND STUFFING BAKE

I have a package of bulk sausage in my freezer, and I keep thinking about what to do with it–stuffing is always the first thing that pops into my mind, even in hot weather.  I had never thought about adding mixed vegetables to stuffing, but this recipe does that, and the chicken turns it into an easy casserole dish.

EASY CHICKEN AND STUFFING BAKE

2 cups herb seasoned stuffing mix, divided

2 tablespoons melted butter

4 cups frozen mixed vegetables, thawed and well drained

2 cups shredded or cubed cooked chicken

2-1/2 cups low sodium chicken broth

4 large eggs

Preheat oven to 400 degrees F.  Coat a 2 quart shallow baking dish with cooking spray.  Mix 2 tablespoons stuffing mix with melted butter in small bowl, set side.  Combine remaining stuffing mix with vegetables and chicken in large bowl  Spread mixture in even layer into prepared baking dish.  Beat broth and eggs until blended; pour over chicken and stuffing.  Sprinkle with reserved buttered crumbs.  Bake until bubbly, about25 to 30 minutes.

ENJOY!


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