What makes this a summer dish is not the ingredients but the ease!
2 cups stuffing mix, divided
2 tablespoons margarine, melted
2 cups frozen petite pois, thawed
1 (8 ounce) can sliced mushrooms, drained
2 cups shredded cooked chicken
4 cups chicken broth
Preheat oven to 400 degrees. Lightly grease a 2-quart baking dish.
Mix 2 tablespoons stuffing mix with melted margarine; set aside.
In a large bowl, combine remaining stuffing mix with peas, mushrooms and chicken. Spread evenly in prepared dish.
Whisk together broth and eggs. Pour over chicken-stuffing mixture. Sprinkle with reserved crumbs. Bake until fully cooked and bubbly, about 45 minutes.
The top stuffing was nice and crispy but the center was very mushy. I don’t think I would make it again