Chicken and Stuffing Casserole

Chicken and Stuffing Casserole 3 c water 1 large chopped red sweet pepper 1 medium chopped onion 1/2 c long grain rice 8 oz package herb-seasoned stuffing mix 4 c diced cooked chicken or turkey (about 1-1/4 pounds) 3 eggs, lightly beaten 10 3/4 oz can condensed cream of chicken soup Bring one cup of water to a boil. Add in the pepper, onion and rice. Reduce heat to low, cover and let sit for 20 minutes, until rice is done and vegetables are tender. Preheat oven to 350 degrees. In a large bowl, mix together the remaining water, stuffing, meat, eggs, soup, and rice mixture. Grease a 4-quart baking dish and spread the mixture into it. Bake for 35 to 40 minutes until heated through and the top is golden brown. Cut into pieces to serve.