Garden Chicken And Stuffing

• 1/4 c. margarine or butter
• 1 c. chopped celery
• 1 c. chopped onion
• 1 c. chopped carrots
• 1/4 c. all-purpose flour
• 1 (10 1/2 oz.) can Campbell's condensed chicken broth
• 1 c. milk
• 1 (7 oz.) pkg. herb seasoned cubed stuffing
• 2 c. cubed cooked chicken or turkey
• 1 c. (4 oz.) shredded Cheddar cheese
• celery leaves and carrot curl for garnish
• 1 (12 to 14 oz.) pkg. (6 c.) dried cubed herb seasoned stuffing
• 2 c. cubed 1-inch cooked chicken
• 2 c. frozen broccoli flowerets
• 1 (10 3/4 oz.) can condensed cream of mushroom soup
• 1 (10 3/4 oz.) can condensed cream of chicken soup
• 2 (2 oz.) jars chopped pimiento
• 1 c. (4 oz.) Land O Lakes shredded Cheddar cheese
• 2 c. milk
• 4 eggs, slightly beaten
• 1/4 tsp. pepper
• 2 Tbsp. Land O Lakes butter, melted

1. Spread 3 cups dried stuffing on bottom of greased 13 x 9-inch baking pan; set aside.
2. In large bowl, stir together chicken, broccoli, mushroom soup, chicken soup and pimiento.
3. Spoon over stuffing; sprinkle with cheese.
4. In medium bowl, combine all remaining ingredients, except 3 cups dried stuffing and butter. Pour over chicken mixture.
5. Cover; refrigerate 8 hours or overnight.
6. Heat oven to 350u0b0.
7. Sprinkle with 3 cups remaining dried stuffing; drizzle with butter.
8. Bake for 1 to 1 1/2 hours or until set and heated through.
9. Yields 6 servings.

margarine, celery, onion, carrots, allpurpose, campbells condensed chicken broth, milk, chicken, cheddar cheese, celery, stuffing, chicken, frozen broccoli flowerets, condensed cream, condensed cream, pimiento, cheddar cheese, milk, eggs, pepper, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=478358 (may not work)