"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Poulet de France Recipe

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This recipe for Poulet de France, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Johnson
Added: Saturday, October 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. Pepperidge Farm Seasoned stuffing (7 lb. bird size)
1 stick margarine, melted
2 cups chicken broth
3 cups cooked, diced chicken
1/2 cup chopped onions
1/2 cups chopped celery
1/2 cup mayonnaise
1/4 tsp. salt
2 eggs
1 1/2 cups milk
1 10 3/4-oz. can cream of mushroom soup
1 cup grated cheddar

Directions:
Directions:
Mix together the stuffing, margarine and 1 cup broth according to package directions. Stir together the chicken, remaining broth, onion, celery, mayonnaise and salt.
Spread half the stuffing into the bottom of a baking dish. Add the chicken mixture. Top with remaining stuffing. Whisk together the eggs, milk and soup and pour evenly over the top. Bake, covered, for 40 minutes at 325 F. After 30 minutes, sprinkle with cheese and continue to bake uncovered for the last 10 minutes.

 

 

 

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