Chicken Normandy

By Janes_kitchen

Ingredients

• CRUST:
• 1 pkg (8-oz) seasoned bread stuffing mix
• 1/2 C butter, melted
• 1 C water
• FILLING:
• 1 pkg (8-oz) diced cooked chicken
• 1/2 C chopped onion
• 1/2 C chopped celery
• 1/2 C mayo or salad dressing
• 1 tsp salt
• 2 eggs
• 1 1/2 C milk
• TOPPING:
• 1 can (10 3/4-oz) condensed cream of
• mushroom soup, undiluted
• 1 C (4-oz) shredded cheddar cheese

Details

Servings 8

Preparation

Step 1

PREPARE DAY BEFORE

combine crust ingredients - mix lightly
spread 1/2 of crust mix. in greased
13x9x2" baking pan

for filling:
combine chicken, onion, celery, mayo *
slt
spread chicken mix. over bottom crust
top w/ remaining crust mix.

beat tog. eggs & milk - pour over all
cover w/ foil & refrig overnight

AN HOUR BEFORE COOKING
remove casserole from frig

spread mushroom soup over top
bake @325 for 40 min
remove from oven
sprinkle w/ cheese
bake 10 min more