Ingredients: 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 4 ounces (1 cup) cheddar cheese, shredded 2 cups milk 4 eggs, slightly beaten 1/4 teaspoon pepper 2 tablespoons butter, melted

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Spread 3 cups dried stuffing on bottom of greased 13x9-inch baking pan; set aside.

Stir together chicken, broccoli, chicken soup, mushroom soup and pimiento in large bowl. Spoon over stuffing; sprinkle with cheese. Combine all remaining ingredients except 3 cups dried stuffing and butter in medium bowl. Pour over chicken mixture. Cover; refrigerate 8 hours or overnight.

Heat oven to 350°F. Sprinkle with remaining dried stuffing; drizzle with butter. Bake for 1 to 1 1/2 hours or until set and heated through.