2 c. herb-seasoned stuffing mix
2 tbsp. butter, melted
4 c. frozen mixed vegetables, thawed and well drained
2 c. shredded or cubed chicken or turkey
4 c. low-sodium chicken broth
4 large eggs

Preheat oven to 400°F. Coat a 2-quart shallow baking dish with cooking spray. Mix 2 tablespoons stuffing mix with melted butter in small bowl; set aside. Combine remaining stuffing mix with vegetables and chicken in large bowl. Spread mixture in even layer in prepared baking dish. Beat broth and eggs until blended. Pour over chicken and stuffing; sprinkle with reserved crumbs.

Bake until bubbly, 25 to 30 minutes.