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Chicken Normandy Recipe

Chicken Normandy Recipe

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. YIELD: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

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.

Nutritional Facts

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