Layered Chicken Casserole

• 1 (12- to 14-ounce) package (6 cups) dried cubed herb-seasoned stuffing
• 2 cups cubed 1-inch cooked chicken
• 2 cups frozen broccoli florets
• 1 (10 3/4-ounce) can condensed cream of chicken soup
• 1 (10 3/4-ounce) can condensed cream of mushroom soup
• 2 (2-ounce) jars chopped pimiento, drained
• 1 cup shredded Cheddar cheese
• 2 cups Land O Lakes Half & Half
• 4 Land O Lakes All-Natural Eggs, slightly beaten
• 1/4 teaspoon pepper
• 2 tablespoons Land O Lakes Butter, melted

1. Spread 3 cups dried stuffing on bottom of greased 13x9-inch baking pan; set aside.
2. Stir together chicken, broccoli, chicken soup, mushroom soup and pimiento in large bowl.
3. Spoon over stuffing; sprinkle with cheese.
4. Combine all remaining ingredients except 3 cups dried stuffing and butter in medium bowl.
5. Pour over chicken mixture.
6. Cover; refrigerate 8 hours or overnight.
7. Heat oven to 350F.
8. Sprinkle with remaining dried stuffing; drizzle with butter.
9. Bake for 60 to 90 minutes or until set and heated through.

stuffing, chicken, frozen broccoli, condensed cream, condensed cream, pimiento, cheddar cheese, eggs, pepper, butter

Taken from www.landolakes.com/recipe/1957/layered-chicken-casserole (may not work)