Poulet De Normandy

• 1 (8 ounce) package seasoned bread crumbs
• 1/2 cup margarine
• 1 cup water
• 2 1/2 cups chopped cooked chicken
• 1/2 cup chopped green onion
• 1/4 cup chopped green onion top
• 1/2 cup chopped celery
• 1/2 cup light mayonnaise
• 3/4 teaspoon salt
• 1 1/2 1% low-fat milk
• 2 eggs
• 1 98% fat-free condensed mushroom soup
• 1 cup grated cheese

1. Mix breadcrumbs, margarine, and water.
2. Place 1/2 of the mix into a casserole.
3. Mix chicken, onion, celery, mayonnaise, and salt. Spoon over first mixture and top with remaining bread mixture.
4. Beat eggs slightly, add milk, and pour over mixture.
5. Cover and refrigerate overnight.
6. Remove one hour before baking.
7. Spread soup over top.
8. Bake at 325u0b0F for 40 minutes.
9. Put cheese on top and bake an additional 10 minutes.

bread crumbs, margarine, water, chicken, green onion, green onion, celery, light mayonnaise, salt, milk, eggs, mushroom soup, grated cheese

Taken from www.food.com/recipe/poulet-de-normandy-247971 (may not work)