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Chicken Normandy Recipe
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Chicken Normandy Recipe

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4.5 11 11
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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!
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 12 servings

Ingredients

  • 1 package (6 ounces) stuffing mix
  • 1 cup water
  • 1/2 cup butter, melted
  • 2-1/2 cups diced cooked 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

Nutritional Facts

1 cup: 352 calories, 24g fat (10g saturated fat), 100mg cholesterol, 958mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 16g protein

Directions

  1. In a bowl, combine the first three ingredients. Spread half into greased 3-qt. baking dish.
  2. In a bowl, combine the chicken, onion, celery, mayonnaise and salt. Spoon over stuffing; sprinkle with reserved stuffing mixture. Whisk the eggs and milk; pour over top. Spread with soup.
  3. Bake at 325° for 40 minutes. Sprinkle with cheese; bake 10 minutes longer or until a meat thermometer reads 160°. Yield: 12 servings.
Originally published as Chicken Normandy in Country Woman March/April 1990, p29


Reviews for Chicken Normandy

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (0)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
kmmbaker
Reviewed May. 12, 2014

"One of my families favorites, and a quick easy meal."

MY REVIEW
cwbuff2
Reviewed Mar. 3, 2014

"My family liked this very much. Roast a whole chicken for Sunday dinner and save enough to make this easy and good casserole during the week. The milk and egg mixture helps the stuffing to stay fluffy in spite of the soup. But I will reduce the milk to 1 cup - it was a little too heavy at 1 1/2 cups. Adding the poultry seasoning is a good idea, too."

MY REVIEW
Medic 716
Reviewed Nov. 5, 2013

"We really liked this and it was so easy to make. I used savory herbs stuffing mix which gave it an additional robust flavor."

MY REVIEW
JBRB
Reviewed Dec. 6, 2011

"wonderful easy recipe. I substituted leftover Thanksgiving baked turkey in place of chicken. If you like more flavor just add some additional poultry seasoning! Definitely a keeper."

MY REVIEW
td92777
Reviewed Apr. 25, 2011

"I had high hopes for this and it wasn't awful. It was just bland, and basically like eating chicken and stuffing casserole. It reminded me of a recipe that you'd see on the side of a stove top stuffing box. Not that there's anything wrong with that, but you could make the same basic thing with far less ingrediants and in less time.

tom, connelly springs, NC"

MY REVIEW
kellys1061
Reviewed Mar. 30, 2011

"I must have done something wrong when I made this. It tasted like stuffing with chicken in it. But, my hubby liked it. It was quick and easy...and perfect for leftover chicken."

MY REVIEW
kolaber
Reviewed Mar. 18, 2011

"This was a good recipe. We were not "wowed" by it, but it was definitely good. Will keep this one as a good left over recipe."

MY REVIEW
Xiaoli
Reviewed Sep. 30, 2010

"Awesome Recipe!!!!!!

Thanks for sharing it.
Really easy to make.
I made it without adding the cheese and it still tasted really good.
My boyfriend loved it :)"

MY REVIEW
Goochin
Reviewed Sep. 13, 2010

"In addition to my previous review, I did use 2 boxes of Life Lite Smart Strips® Chick'n Style strips that I rinsed and chopped to make this recipe vegetarian."

MY REVIEW
Goochin
Reviewed Sep. 13, 2010

"I love casserole dishes and this is a new favorite of mine now."

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