Matzoh And Chicken Casserole

• 6 eggs
• 1/2 cup onion, finely chopped
• 2 tablespoons dill, dried
• 1/4 cup parsley, finely chopped
• 2 teaspoons salt
• 1 dash ground black pepper
• 3 cups cooked chicken
• 3 plain matzohs
• 2 cups chicken stock

1. Preheat the oven to 400u0b0F.
2. In a large bowl, beat the eggs until frothy, then stir in the onions, dill, parsley, salt, and pepper. Add the chicken and stir until thoroughly coated.
3. Coat a 8 or 9-inch square baking dish with oil, butter, or spray.
4. Dip a matzoh into the chicken stock until well moistened. Lay it in the bottom of the baking dish, then spread half the chicken and egg mixture evenly over it.
5. Moisten a second matzoh, lay it over the chicken and egg mixture, and top with the remaining chicken and egg mixture. Moisture the third matzoh and place on top.
6. Bake in the middle of the oven for 30 minutes or until the top is browned. Serve at once.

eggs, onion, dill, parsley, salt, ground black pepper, chicken, matzohs, chicken stock

Taken from www.food.com/recipe/matzoh-and-chicken-casserole-426107 (may not work)