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Poulef De Normandio Recipe

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This recipe for Poulef De Normandio, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Betsy Stine

Category:
Category:

Ingredients:  
Ingredients:  
1 package Pepperidge Farm Herb Stuffing
1 stick oleo
1 cup chicken broth
1/4 - 1/2 cup green onion
1/4 - 1/2 cup chopped celery
1/2 cup mayo
3/4 tsp. salt
2 1/2 cups diced cooked chicken
pepper to taste
2 eggs (don't boil)
1 cup milk
2 cans cream of mushroom or 1 can each cream of chicken and cream of mushroom soup
grated mild cheese

Directions:
Directions:
Boil chicken and save broth. Mix stuffing, margarine and broth. Set aside. Combine onion, celery, mayo, salt and pepper. Mix and combine with stuffing mix. Spread half of mixture in 13 X 9 greased casserole dish. Put chicken on top of stuffing mixture. Spread remaining stuffing mixture on top of chicken. Beat eggs in milk and pour over casserole. Refrigerate overnight will do better. Remove from refrigerator 2 hours before cooking. Cover with 2 cans of soup. Bake uncovered at 325 degrees for 40-45 minutes. Remove and sprinkle with cheese. Bake for 10 more minutes.

Number Of Servings:
Number Of Servings:
8

 

 

 

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