Chicken Normandie

• 1 pkg. toasted croutons
• 1 1/2 c. margarine, melted
• 3 c. cooked chicken, diced
• 1/2 tsp. salt
• 1 c. chopped celery
• 2 eggs, slightly beaten
• 1 (10 oz.) can condensed cream of mushroom soup
• grated Cheddar cheese
• 1 c. water
• 3 tsp. salt
• 1/2 c. salad dressing
• 1/2 c. chopped onions
• 1 can diced pimentos
• 1 1/2 c. milk

1. Mix together croutons, margarine, water and salt.
2. Put 1/2 in greased glass pan 12 x 9-inches.
3. Set aside the rest of the mixture.
4. Mix together diced chicken, 1/2 teaspoon salt, celery, salad dressing, onions and pimentos.
5. Put in casserole over bread mixture, then top with remaining crouton mixture.
6. Combine eggs and milk and pour evenly over bread mixture.
7. Cover with foil and refrigerate overnight.
8. Take out one hour before baking.
9. Spread mushroom soup over top.
10. Bake uncovered in 325u0b0 oven for 40 minutes.
11. Sprinkle grated cheese on top.
12. Return to oven for 10 minutes or until cheese melts.
13. Serves 8 to 10.

croutons, margarine, chicken, salt, celery, eggs, condensed cream, cheddar cheese, water, salt, salad dressing, onions, pimentos, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=628511 (may not work)