Garden Chicken And Stuffing - cooking recipe

Ingredients

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

Preparation

Spread 3 cups dried stuffing on bottom of greased 13 x 9-inch baking pan; set aside.
In large bowl, stir together chicken, broccoli, mushroom soup, chicken soup and pimiento.
Spoon over stuffing; sprinkle with cheese.
In medium bowl, combine all remaining ingredients, except 3 cups dried stuffing and butter. Pour over chicken mixture.
Cover; refrigerate 8 hours or overnight.
Heat oven to 350\u00b0.
Sprinkle with 3 cups remaining dried stuffing; drizzle with butter.
Bake for 1 to 1 1/2 hours or until set and heated through.
Yields 6 servings.