Chicken Of Normandy

• 1 pkg. seasoned bread stuffing
• 1 stick margarine
• 2 1/2 c. diced, cooked chicken
• 1/2 c. chopped onion
• 1/4 c. chopped celery
• 3/4 tsp. salt
• 1/2 c. salad dressing or mayonnaise
• 2 eggs, beaten slightly
• 1 1/2 c. milk
• 1 can cream of mushroom, chicken or celery soup

1. Combine bread stuffing and the margarine.
2. Add 1 cup of water. Place half of this mixture in a buttered cake pan (9 x 13-inch or 8 x 12-inch).
3. Mix the next 5 ingredients and place on top of stuffing and cover with the remaining stuffing.
4. Beat 2 eggs slightly with 1 1/2 cups of milk; pour over pan mixture.
5. Cover with foil and refrigerate overnight.
6. Take out 1 hour before baking and spread with 1 can of cream of mushroom, chicken or celery soup.
7. Bake, uncovered, approximately 40 minutes at 325u0b0. Place slices of cheese over top and bake 10 more minutes.
8. Serve in squares.

bread stuffing, margarine, chicken, onion, celery, salt, salad dressing, eggs, milk, cream of mushroom

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702737 (may not work)