"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl


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This recipe for VIOLA! POULET DE NORMANDY, by , is from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty T. Fields
Added: Monday, July 21, 2008


1 pkg. seasoned bread stuffing (preferably Pepperidge Farms) plus 1 cup water
1 stick melted butter or margarine
2 1/2 cups cooked, diced chicken
1/2 cup chopped onions
1/4 cup chopped green onion tops or chives
1/2 cup chopped celery
1/2 cup mayonnaise
Salt to taste

Mix together lightly seasoned bread stuffing, Water and butter, and put 1/2 of mixture in a buttered 12" x 18" casserole dish.

Thoroughly mix in another bowl:
diced chicken, chopped onions, green onion tops or chives, chopped celery, mayonnaise and salt to taste

Put mixture in casserole over bread mixture. Top with remaining bread mixture. Beat 2 eggs slightly and add 1 1/2 cup milk and pour over bread mixture. Cover with foil and refrigerate overnight. Take out 1 hour before baking. Spread 1 can of cream of mushroom soup over top.

Bake uncovered in 325 oven for 40 minutes. Sprinkle grated cheese on top and return to oven for 10 minutes. Serves 8 to 10. I use this many times instead of regular sage dressing.




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