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Chicken Normandy

Total Time

Prep: 15 min. Bake: 50 min.

Makes

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

  • 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 large eggs
  • 1-1/2 cups whole milk
  • TOPPING:
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup 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 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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