Chicken Normandy
TOTAL TIME: Prep: 15 min. Bake: 50 min.
YIELD: 12 servings.
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!
Ingredients
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1 package (6 ounces) stuffing mix
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1 cup water
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1/2 cup butter, melted
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2-1/2 cups diced cooked chicken
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1/2 cup chopped onion
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1/2 cup chopped celery
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1/2 cup mayonnaise
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1 teaspoon salt
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2 large eggs
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1-1/2 cups whole milk
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TOPPING:
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 cup shredded cheddar cheese
Directions
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1.
In a bowl, combine the first three ingredients. Spread half into greased 3-qt. baking dish.
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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.
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3.
Bake at 325° for 40 minutes. Sprinkle with cheese; bake 10 minutes longer or until a thermometer reads 160°.
Nutrition Facts
1 cup: 352 calories, 24g fat (10g saturated fat), 100mg cholesterol, 958mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 16g protein.
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