Nutrition Facts

  • One serving:
  • 1 cup
  • Calories:
  • 352
  • Fat:
  • 24 g
  • Saturated Fat:
  • 10 g
  • Cholesterol:
  • 100 mg
  • Sodium:
  • 958 mg
  • Carbohydrate:
  • 18 g
  • Fiber:
  • 1 g
  • Protein:
  • 16 g


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Chicken Normandy

Country Woman - try a FREE ISSUE today!

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.


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