Poulet De Normandy

• 1 (16 ounce) package herb seasoned stuffing mix
• 1/2 cup softened butter
• 1 1/2 cups hot chicken broth
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1/2 cup mayonnaise
• 1/4 teaspoon salt
• 2 1/2 cups cooked chicken, diced
• 2 eggs
• 1 1/2 cups milk
• 1 (14 ounce) can cream of mushroom soup
• 1 cup grated cheddar cheese

1. Combine stuffing mix, butter and broth and set aside.
2. Mix onions, celery, mayonnaise and salt.
3. Add mayonnaise mixture to stuffing mix and mix well.
4. Put 1/2 of stuffing mixture in a greased 9x13 inch baking dish.
5. Spread chicken over this layer then top with the remaining stuffing mix.
6. Beat eggs in milk and pour over all.
7. Refrigerate overnight.
8. Take out 2 hours before serving and spread with the mushroom soup.
9. Preheat oven to 325 F.
10. Bake uncovered for 40-45 minutes.
11. Sprinkle with cheese and bake an additional 10 minutes.

stuffing mix, butter, chicken broth, onion, celery, mayonnaise, salt, chicken, eggs, milk, cream of mushroom soup, cheddar cheese

Taken from www.food.com/recipe/poulet-de-normandy-87894 (may not work)