Chicken Normandy

• 1 pkg. seasoned bread stuffing
• 1 stick melted margarine
• 1 c. water
• 2 1/2 c. cooked, diced chicken
• 1/2 c. chopped onion
• 1/4 c. chopped green onion tops
• ??? c. mayonnaise
• 3/4 tsp. salt
• 2 eggs
• 1 1/2 c. milk
• 1 c. cream of mushroom soup
• 4 oz. grated Cheddar cheese

1. Mix stuffing, margarine and water lightly.
2. Put half in buttered 9 x 13-inch pan.
3. Mix chicken, onions, mayonnaise and salt.
4. Put in the pan over bread mixture.
5. Top with remaining bread mixture.
6. Beat 2 eggs slightly and add 1 1/2
7. cups milk. Pour evenly over bread mixture.
8. Cover with foil and refrigerate overnight.
9. Take out 1 hour before baking.
10. Spread 1 can mushroom soup over top.
11. Bake, uncovered, at 325u0b0 for 40 minutes.
12. Sprinkle grated Cheddar cheese on top.
13. Return to oven for 10 minutes.

bread stuffing, margarine, water, chicken, onion, green onion, mayonnaise, salt, eggs, milk, cream of mushroom soup, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=215284 (may not work)