Chicken Normandy

By shuber

Ingredients

• Crust:
• 1 (8oz) package seasoned bread stuffing mix (4 C)
• 1/2 C. butter, melted
• 1 C. water
• Filling:
• 2 1/2 C. diced, cooked chicken
• 1/2 C. onion, chopped
• 1/2 C. celery, chopped
• 1/2 C. mayonnaise
• 1 tsp. salt
• 2 eggs
• 1 1/2 C. milk
• Topping:
• 1 can cream of mushroom soup
• 1 C. shredded cheddar cheese

Preparation

Step 1

CRUST: Combine crust ingredients; mix lightly. Spread ½ of crust mixture in greased 9x13-inch baking pan.

FILLING: Mix chicken, onion, celery, mayo, and salt. Spread over bottom crust. Top with remaining crust mixture. Beat together eggs and milk. Pour over all. Cover with foil and refrigerate OVERNIGHT.

AN hour before cooking, remove casserole from refrigerator and spread mushroom soup over top. Bake at 325 degrees for 40 minutes. Remove from oven. Sprinkle with cheese. Bake for 10 minutes more.