Poulet de Normandy

Poulet de Normandy

1 (16 ounce) package herb seasoned stuffing mix
½ cup butter, softened
1 ½ cups hot chicken broth
¼ cup chopped onions
¼ cup chopped celery
½ cup mayonnaise
¼ teaspoon salt
2½ cups cooked chicken breasts, chopped
2 eggs
1½ cups milk
1 (14 ounce) can cream of mushroom soup
1 cup grated cheddar cheese

Combine stuffing mix, butter and broth and set aside. Mix onions, celery, mayonnaise and salt. Add mayonnaise mixture to stuffing mix and mix well.
Put 1/2 of stuffing mixture in a greased 9x13 inch baking dish. Spread chicken over this layer then top with the remaining stuffing mix. Beat eggs in milk and pour over all. Refrigerate overnight. Take out 2 hours before serving and spread with the mushroom soup. Preheat oven to 325 F. Bake uncovered for 40-45 minutes. Sprinkle with cheese and bake an additional 10 minutes.

Makes 8 to 10 servings