Home Cooking Recipes
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Chicken Normandy
Chef:  Bernadine Prosser - Great Bend, KS          Category:  Main Dishes

Ingredients:
1 (8 oz.) package seasoned bread stuffing mix
1/2 cup melted margarine
2 1/2 cups cooked and diced chicken
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup salad dressing
1 teaspoon salt
2 eggs
1 1/2 cups milk
1 can cream of mushroom soup (undiluted)
1 cup grated Cheddar cheese









Directions: The day before serving, combine stuffing mix and margarine and mix lightly. Spread half of crust mixture in greased 9x13 inch baking pan. In a bowl, combine chicken, onion, celery, salad dressing, and salt. Spread chicken mixture over bottom crust; top with reserved crust mixture. Beat together eggs and milk; pour over crust. Cover with foil and refrigerate overnight (or freeze for future use). An hour before cooking, remove casserole from refrigerator (or let thaw if frozen); spread mushroom soup over top. Bake at 325°F. for 40 minutes. Sprinkle with cheese; bake 10 minutes more. Makes 12 servings.

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