Chicken Normandy

• 1 package (6 ounces) stuffing mix
• 1 cup water
• 1/2 cup butter, melted
• 2-1/2 cups diced cooked chicken
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup mayonnaise
• 1 teaspoon salt
• 2 large eggs
• 1-1/2 cups whole milk
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup shredded cheddar cheese

1. In a bowl, combine the first three ingredients. Spread half into greased 3-qt. baking dish.
2. In a bowl, combine the chicken, onion, celery, mayonnaise and salt. Spoon over stuffing; sprinkle with reserved stuffing mixture. Whisk the eggs and milk; pour over top. Spread with soup.
3. Bake at 325u0b0 for 40 minutes. Sprinkle with cheese; bake 10 minutes longer or until a thermometer reads 160u0b0.

stuffing mix, water, butter, chicken, onion, celery, mayonnaise, salt, eggs, milk, condensed cream, cheddar cheese

Taken from www.tasteofhome.com/recipes/chicken-normandy/ (may not work)