Honey-Mustard Chicken

• 1/3 c. Dijon mustard
• 1/3 c. honey
• 2 tbsp. chopped fresh dill or 1 tbsp. dried dill
• 1 tsp. freshly grated orange peel
• 1 (2-1/2 lb.) chicken, quartered
• 2 boxes stovetop stuffing mix
• 2 sticks butter, melted
• 2 c. chicken broth
• 2 cans cooked chicken
• 1 c. celery, chopped
• 1 c. onion, chopped
• 1 c. salad dressing
• 1 tsp. salt
• 3 eggs
• 2-1/2 c. milk
• 2 cans cream of chicken soup

1. Grease a 9 x 13 inch pan; spread half the stuffing in the bottom, spread chicken mixture over the dressing.
2. Mix together 3 eggs and 2-1/2 c. milk; pour over the chicken.
3. Spread remaining stuffing over egg mixture.
4. Before baking spread 2 cans of cream of chicken soup over top.
5. Bake in preheated 350u0b0F oven for 50 minutes.

mustard, honey, dill, freshly grated orange peel, chicken, stuffing mix, butter, chicken broth, chicken, celery, onion, salad dressing, salt, eggs, milk, cream of chicken soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=8497 (may not work)