Chicken Normandy is one of the family favorites, real comfort food.....It's suppose to be prepared the night before and refrigerated for the next day. I've done that once, it's just as good if you prepare and cook the same night. I don't use extra salt in cooking so you might want to add to the filling. This is a great dish to take to a party.
CHICKEN NORMANDY
Crust
2 packages of Stove Top Chicken Stuffing Mix (prepared)
Filling
3 cups of cooked, diced chicken
1 cup chopped onion (sauteed)
1 chopped celery (sauteed)
1/2 cup mayonnaise
2 eggs
1 cup milk
Topping
1 can condensed cream of mushroom soup (10.75 oz)
2 cups shredded cheddar cheese
Prepare stuffing mix and spread 3/4 into the bottom and sides of a greased 13x9x2 baking pan. Combine chicken, onions, celery and toss in mayonnaise. Spread chicken mixture over the bottom crust and top with remaining stuffing mix. Beat the eggs and milk and pour over the top. Cover with foil and refrigerate overnight. When ready to cook, remove foil, spread top with cream of mushroom soup and bake at 325 for 40 minutes. Top with shredded cheese and bake for 10 more minutes. Serve with mashed potatoes and gravy. Substitute leftover Thanksgiving turkey for the chicken.
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