Chicken Poulet De Normande

• 2 1/2 c. cooked chicken breasts, diced (4 breasts)
• 1/2 c. mayonnaise
• 1/2 c. chopped onion
• 1/2 c. chopped celery
• 1/2 tsp. salt
• 1 1/2 c. chicken broth
• 1 stick oleo, melted
• 1 pkg. Pepperidge Farm corn bread stuffing
• 2 eggs
• 1 c. milk
• 1 can cream of chicken soup
• 2 c. grated Cheddar cheese

1. Mix chicken, mayonnaise, onion, celery and salt together.
2. Set aside.
3. Mix broth, oleo and dressing together.
4. Spray a 9 x 13-inch Pyrex pan with Pam; put half of dressing in bottom of pan. Place chicken mixture on top.
5. Put remaining dressing on top. Beat eggs and milk together and pour over casserole.
6. Cover and refrigerate overnight.
7. Take out of refrigerator 1 hour before baking; spread soup on top.
8. Bake at 375u0b0 for 40 minutes.
9. Take out, sprinkle with cheese and return to oven for 10 minutes.

chicken breasts, mayonnaise, onion, celery, salt, chicken broth, oleo, corn bread stuffing, eggs, milk, cream of chicken soup, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=648357 (may not work)