Poulet De Normandy

• 1 pkg. Pepperidge Farm seasoned stuffing
• 1 stick melted margarine in 1 c. water
• 1/4 c. green onion (with tops)
• 1/2 c. diced celery
• 1/2 c. mayonnaise
• 3/4 tsp. salt
• 2 1/2 c. diced chicken
• 2 eggs
• 1 1/2 c. milk
• 1 can cream of mushroom soup
• 2 c. grated Cheddar cheese

1. Mix stuffing and margarine in water; set aside. Combine onions, celery, mayonnaise, salt and mix well with bread mixture. Grease 9 x 13-inch baking dish. Put 1/2 bread mixture, then spread chicken on top. Top with rest of bread mixture. Beat 2 eggs in milk; pour over mixture.
2. Refrigerate all night. Take out 2 hours before baking time.
3. Spread with mushroom soup. Bake, uncovered, at 325u0b0 for 40 to 45 minutes. Sprinkle with cheese and bake 10 minutes longer.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1027273 (may not work)