#3159 - Cream of Chicken Casserole

(by Shirley McNevich)

1 - 14oz. bag Pepperidge Farm herb seasoned stuffing
2 cups bite sized cooked chicken pieces (more if you wish)
2 cups frozen broccoli pieces
2 - 10.75oz. cans Campbell's cream of chicken soup
1 cup shredded cheese (more if you wish)
2 cups Half and Half
4 eggs
1/4 tsp. black pepper
2 TBSP butter (melted)

Grease a 9 x 13 glass baking dish. Spread half of the stuffing over the bottom of the dish. In a bowl add chicken, broccoli and both cans of cream of chicken soup--stir to mix. Spread the soup mixture evenly over the stuffing. Spread the shredded cheese over the soup mixture. In a bowl add half and half, eggs and black pepper--beat with a fork until mixed. Pour the egg mixture evenly over the cheese. Cover the dish with foil and refrigerate for 8-10 hours. When ready to bake remove the foil, spread the other half of the stuffing over the top and drizzle the stuffing with the melted butter. Bake uncovered at 350 degrees for 75-80 minutes or until hot and bubbling (if your refrigerator is very cold it may take even longer to bake). Remove from oven and let the casserole sit for a few minutes before cutting and serving. Optional--remove from oven 10 minutes before it's done baking and sprinkle more shredded cheese over the top. Return to oven and bake for the last 10 minutes so the cheese on top melts.