• Preheat oven to 350°F and spray an 11” x 7” baking dish with Pam cooking spray or grease lightly.

  A square 9" x 9" dish will work fine or use any 2-quart baking dish. Scroll up to the recipe post for details on when using a 9" x 13" pan is a better option.

Prepare Stuffing

• In a large skillet on the stovetop, melt the butter on medium-high heat and add the diced celery and onion.

  Cook for about 3 minutes or until both ingredients have softened. Reduce heat to low and stir in the seasoned stuffing mix and add ½ of the contents from the canned cream of chicken soup.

  Turn off the heat. Add the chicken broth and whisked egg. Stir to combine.

  If you are including any additional ingredients such as dried cranberries or vegetables, add them to the stuffing mixture now.
  ½ cup celery, ¼ cup onion, 1 tablespoon butter, 1 can cream of chicken soup, 1 cup chicken broth, 1 egg, 4 cups herb-seasoned stuffing mix
• Place the mixture from the skillet into the prepared baking dish. Top with the diced, cooked chicken or turkey.
  1 rotisserie chicken
• Combine the remaining ½ can of soup with the milk. Pour the milk and soup over the chicken and sprinkle the pimientos on top.
  ½ cup milk, 2 tablespoons chopped pimiento

Bake

• Cover with foil and bake for 45 minutes. Remove the foil and return the pan to the oven to bake for another 15 minutes uncovered or until bubbly around the edges and very lightly browned on top.

  Remove from the oven, cover lightly with foil and let the dish sit for 10-15 minutes until serving so the stuffing can set up.

  Uncover and sprinkle the top of the casserole with the freshly chopped parsley, if desired.

  Serve and enjoy!
  ¼ cup fresh parsley (optional for garnish)