Poulet De Normandy

Poulet De Normandy

1 large package Pepperidge Farm herb seasoned stuffing mix

1 stick of butter, melted in 1 c. hot water or chicken broth

1/4 cup green onion tops

1/2 cup diced celery

1/2 cup mayonnaise

1/2 teaspoon salt

4 diced chicken breast, cooked

2 eggs

1 1/2 cup milk

1 can mushroom soup

Grated cheese

Mix stuffing and butter melted in the hot liquid and set aside. Combine onions, celery, mayonnaise and salt. Mix well with bread mixture. In a greased 9 X 13-inch baking dish, put half of bread mixture, then spread diced chicken. Top with rest of bread mixture. Beat eggs in milk and pour over the casserole. Refrigerate overnight. Take out 2 hours before serving and spread mushroom soup. Bake uncovered, at 325 degrees for 40 minutes. Cover with grated cheese and bake 10 minutes more or until cheese melts.

This is the perfect dish for your company lunch or supper. Serve with glazed carrots,

strawberry congealed salad, and yeast rolls.

Happy Eating

Blessings

*****Yaya*****