Chicken De Normandy

• 1 pkg. seasoned cornbread stuffing
• 1 stick melted butter
• 1 c. chicken broth
• 3 c. broiled, diced chicken
• 1/2 c. chopped onion
• 1/2 c. green onion tips or chives
• 1/2 c. chopped celery
• 1/2 c. mayonnaise
• 1 tsp. salt
• 2 eggs
• 1 c. milk
• 1 can cream of mushroom soup
• 2 c. grated cheese

1. Mix stuffing, butter and broth.
2. Put half of mixture in bottom of a 9 x 13 casserole dish. Mix remaining ingredients together, except cheese and place on stuffing.
3. Then, place remaining stuffing on top and cover with cheese.
4. Bake at 325u0b0 for 40 minutes.
5. May want to wait until last 10 minutes to put cheese on top.
6. You can make ahead and put in refrigerator.
7. Let sit out 1 hour before baking.

stuffing, butter, chicken broth, chicken, onion, green onion, celery, mayonnaise, salt, eggs, milk, cream of mushroom soup, grated cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=8399 (may not work)