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Chicken and Stuffing Casserole

4 cups stuffing mix 

1 cup butter, melted 

4 cups chopped cooked chicken 

2 (103/4-ounce) cans cream of 

chicken soup 

1 (13-ounce) can evaporated milk

1 (10-ounce) package frozen peas, thawed

1/4 cup minced onion

1 (2-ounce) jar chopped pimento, drained

Combine stuffing mix with melted butter in bowl; mix well. Press half the mixture into a 9x13-inch baking dish. Combine chicken, soup, evaporated milk, peas, onion, and pimento in bowl; mix well.  Spread in prepared dish; top with remaining stuffing mix. Bake at 350 for one hour. Yields 8 servings.

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