Poulet De Normandy

• 1 pkg. seasoned stuffing
• 1 3/4 c. chicken broth (heated to hot)
• 2 1/2 c. cooked, cubed chicken
• 1/2 c. onion and 1/4 c. diced green onion tops
• 1/3 c. diced celery
• 1/2 c. mayonnaise or salad dressing
• salt and pepper to taste
• 2 eggs
• 1 1/3 c. milk
• 1 can undiluted mushroom soup

1. Combine the first 2 ingredients and place half of it in a buttered 12 x 8-inch casserole.
2. Saute the onion and celery in 2 tablespoons butter. Combine this with the chicken, mayonnaise, salt and pepper.
3. Place in a casserole and cover with the remaining dressing mixture.
4. Beat the eggs slightly and add the milk.
5. Pour this over the casserole, then cover and refrigerate overnight. Remove from the refrigerator 1 hour before baking and spread mushroom soup over the casserole. Bake, uncovered, at 350u0b0 for about 1 hour.

stuffing, chicken broth, chicken, onion, celery, mayonnaise, salt, eggs, milk, mushroom soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=247011 (may not work)