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| Home -> [Casseroles, Chicken, Entrees, Poultry] -> [Chicken normandy Recipe] |
Chicken normandy
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Casseroles, Chicken, Entrees, Poultry |
Rating: |
0 |
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Ingredients:
| | CRUST | | 8
| oz | Bread Stuffing Mix | | 1/2
| cup | Butter, melted | | 1
| cup | Water | | | FILLING | | 2 1/2
| cup | Chicken, cooked & diced | | 1/2
| cup | Onion, chopped | | 1/2
| cup | Celery, chopped | | 1/2
| | Miracle Whip | | 1
| tsp | Salt | | 2
| | Eggs | | 1 1/2
| cup | Milk | | | TOPPING | | 10 1/2
| oz | Cream of Mushroom Soup | | 1
| cup | Cheddar Cheese, grated |
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Procedures:
| 1 | The day before serving, combine crust ingredients and mix lightly. | | 2 | Spread half of the crust mixture in a buttered 9 x 13 pan. | | 3 | In a bowl combine chicken, onion, celery, miracle whip and salt. | | 4 | Spread over the bottom crust and top with the other half of the crust mixture. | | 5 | Beat together eggs and milk and pour over chicken mixture. | | 6 | Cover with foil and refrigerate overnight. | | 7 | An hour before cooking, remove casserole from the refrigerator; spread mushroom soup over the top. | | 8 | Bake at 325°F. | | 9 | For 40 minutes. | | 10 | Sprinkle with cheese and bake 10 minutes more |
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