Poulet De France

• 1 packages stuffing
• 1 stick butter
• 2 cups chicken broth
• 3 cups chicken diced, cooked
• 1/2 cup onions chopped
• 1/4 cup chives minced
• 1/2 cup celery chopped
• 1/2 cup mayonnaise
• 3/4 teaspoon salt
• 2 large eggs
• 1 1/2 cups milk
• 1 can soup, cream of mushroom
• 1 cup cheddar cheese, mild grated

1. Mix together the stuffing, margarine, and 1 cup broth according to package dire ctions.
2. Stir together the chicken, remaining 1 cup broth, onion, chives, celery, mayonnaise, and salt.
3. Spread half of the stuffing into the bottom of a 13x9 inch baking dish.
4. Add teaspoon he chicken mixture.
5. Top with the remaining stuffing.
6. Whisk together the eggs, m ilk, and soup and pour evenly over the top.
7. Freeze with the cheese in a bag att ached.
8. When thawed, bake, covered, for 40 minutes at 325F (160C).
9. After 30 minutes, sprinkle with cheese and continue to bake, uncovered, for the last 10 minutes.

stuffing, butter, chicken broth, chicken, onions, chives, celery, mayonnaise, salt, eggs, milk, soup, cheddar cheese

Taken from recipeland.com/recipe/v/poulet-de-france-45818 (may not work)