I wouldn’t serve this to a gourmet club, but it’s an easy, cook ahead dish for a relaxed family meal when you don’t want to spend a lot of time in the kitchen. It’s also an ideal way to have the taste of stuffed chicken — with easier serving qualities. You can make it ahead of time, up to the point of baking.
2 cans (10-1/2-ounces each) condensed cream of chicken soup, divided
1 can (10-1/2-ounces) chicken broth
2 eggs, beaten
1 package (7-1/2-ounces) herb seasoned stuffing mix
3 cups cooked chicken, cut in chunks
1 teaspoon salt or to taste
1/8 teaspoon ground pepper
1/2 cup milk
2 tablespoons chopped canned pimento
Preheat oven to 350oF. In a mixing bowl whisk together one can of undiluted soup, broth and eggs. Add stuffing mix and toss. Place stuffing in bottom of a baking dish. Arrange chicken on top of stuffing and sprinkle with salt and pepper. In a large measuring cup combine remaining can of soup and milk and pimento and pour over all. Bake, uncovered, for 35 to 45 minutes or until hot and bubbling..
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission