Chicken Normandy
Country Woman
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I grew up in rural Nebraska, and there I learned wholesome values and the "made-with-love" kitchen techniques that I will always cherish. Now, even though I'm 25 years away from the farm, our California friends say the backyard picnics we put on are fit for a threshing crew!
SERVINGS: 12
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. + chilling Bake: 50 min.
Ingredients:
- CRUST:
- 1 package (8 ounces) seasoned bread stuffing mix
- 1/2 cup butter, melted
- 1 cup water
- FILLING:
- 2-1/2 cups cooked diced chicken
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup mayonnaise
- 1 teaspoon salt
- 2 eggs
- 1-1/2 cups milk
- TOPPING:
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup (4 ounces) shredded cheddar cheese
Directions:
The day before serving, combine crust ingredients; mix lightly. Spread half of crust mixture in buttered 13-in. x 9-in. baking dish.
In a bowl, combine chicken, onion, celery, salad dressing and salt. Spread chicken mixture over bottom crust; top with reserved crust mixture. Beat together eggs and milk; pour over all. Cover with foil and refrigerate overnight ( or freeze for future use).
An hour before cooking, remove casserole from refrigerator (or let thaw, if frozen); spread mushrooms soup over top.
Bake at 325° for 40 minutes. Sprinkle with cheese; bake 10 minutes more. Yield: 12 servings.