Poulet De France

• 1 (12 oz.) pkg. seasoned bread stuffing (6 c.)
• 2 Tbsp. melted margarine
• 2 c. chicken broth
• 3 c. cooked, chopped chicken
• 1/2 c. finely chopped onion
• 1/4 c. minced chives
• 1/2 c. finely chopped celery
• 1/2 c. light mayonnaise
• 3/4 tsp. salt
• 1 1/2 c. milk
• 1 (10 3/4 oz.) can condensed cream of mushroom soup
• 1/2 c. grated mild Cheddar cheese

1. In a medium bowl, mix stuffing, melted margarine and 1 1/2 cups broth.
2. Mix chicken, 3/4 cup broth, onions, chives, celery, mayonnaise and salt in another bowl.
3. Spread half the stuffing in a 13 x 9 x 2-inch baking dish treated with nonstick spray.
4. Spread chicken mixture over stuffing.
5. Cover with remaining stuffing. Whisk eggs, milk and soup in a large bowl.
6. Pour sauce evenly over stuffing.
7. Cover with foil and bake in preheated oven at 325u0b0 for 30 minutes.
8. Remove foil; sprinkle with cheese and bake 10 more minutes.
9. Makes 8 servings.

bread stuffing, margarine, chicken broth, chicken, onion, chives, celery, light mayonnaise, salt, milk, condensed cream, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=994061 (may not work)