Chicken Normandy

Chicken Normandy

1 package seasoned bread stuffing (8 oz)
1/2 cup butter, melted
1 cup water

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

1 can cream of mushroom soup, undiluted
1 cup shredded cheddar cheese

The day before serving, combine crust ingredients; mix lightly. Spread half of crust mixture into a buttered 13×9 inch baking pan.

In a bowl, combine chicken, onion, celery, mayo 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 from fridge (or let thaw, if frozen); spread mushroom soup over top.

Bake uncovered at 325ºF for 40 minutes. Sprinkle with cheese and bake 10 minutes more.

Yield: 8 servings.

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