Chicken Normandie Recipe

• 1 (8 ounce.) pkg. Pepperidge Farm herb dressing
• 1 stick butter, melted
• 1 c. chicken stock
• 2 tbsp. butter
• 1/2 c. minced chives">onion tops or possibly chives
• 1/2 c. minced celery
• 1/2 c. Hellmann's mayonnaise
• 2 1/2 c. diced, cooked chicken
• 3/4 teaspoon salt
• 2 Large eggs, beaten
• 1 1/2 c. lowfat milk
• 1 (10 3/4 ounce.) can cream of mushroom soup
• Grated cheese

1. Mix first 3 ingredients.
2. Put half of this mix into a buttered 8 x 12 inch casserole dish.
3. Saute/fry onion tops and celery in 2 Tbsp.
4. butter.
5. Mix this with mayonnaise, chicken, and salt.
6. Pour this mix over casserole mix.
7. Add in lowfat milk to beaten Large eggs and pour over remaining half of dressing mix.
8. Pour this over casserole.
9. Cover with foil and chill overnight.
10. Take out about 1 hour before baking.
11. Pour mushroom soup over top and bake at 325 degrees for 40 min.
12. Sprinkle with grated cheese and bake for 10 min more.
13. Serves 6-8.
14. Note: This is a great company dish because it must be prepared the day before!

herb dressing, butter, chicken stock, butter, chivesonion, celery, mayonnaise, chicken, salt, eggs, milk, cream of mushroom soup, cheese

Taken from cookeatshare.com/recipes/chicken-normandie-39356 (may not work)