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    Chicken Normandy


    Source of Recipe


    Best of Country Cooking

    List of Ingredients




    CRUST:
    1 package seasoned bread stuffing (8 oz)
    1/2 cup butter, melted
    1 cup water

    FILLING:
    2 1/2 cups cooked diced chicken
    1/2 cup chopped onion
    1/2 cup chopped celery
    1/2 cup mayonnaise
    1 teaspoon salt
    2 eggs
    1 1/2 cups milk

    TOPPING:
    1 can cream of mushroom soup, undiluted
    1 cup shredded cheddar cheese

    Recipe



    The day before serving, combine crust ingredients; mix lightly. Spread half of crust mixture into a buttered 13x9 inch baking pan. In a bowl, combine chicken, onion, celery, mayo and salt. Spread chicken mixture over bottom crust; top with reserved crust mixture. Beat together eggs and milk; pour over all. Cover with foil and refrigerate overnight (or freeze for future use). An hour before cooking, remove from fridge (or let thaw, if frozen); spread mushroom soup over top. Bake uncovered at 325ºF for 40 minutes. Sprinkle with cheese and bake 10 minutes more. Yield: 12 servings.

 

 

 

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