Poulet De Normandie

• 1 pkg. Pepperidge Farm herb stuffing mix
• 1 stick melted oleo
• 1 c. water
• 2 1/2 to 3 c. cooked, chopped chicken
• 1 1/2 c. mayonnaise
• 1/2 c. chopped onion
• 1/2 c. chopped celery
• 3/4 tsp. salt

1. Mix the first 3 ingredients together.
2. Put half on bottom of a 12 x 8-inch casserole that has been greased.
3. Mix the remaining ingredients together.
4. Put over bread mixture in casserole.
5. Cover with other half of bread mixture.
6. Beat together 2 eggs and 1 1/2 cups evaporated milk.
7. Pour over casserole and cover with foil. Refrigerate overnight.
8. Take out 1 hour before baking.
9. Spread 1 can mushroom soup over top; thin a little to help spread.
10. Bake, uncovered, 40 minutes at 325u0b0.
11. Top with sharp grated cheese. Return to oven 10 minutes.

herb stuffing mix, oleo, water, chicken, mayonnaise, onion, celery, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=328479 (may not work)