Paulette de Normandy
An elegant overnight chicken casserole layered over herbed stuffing and cream of mushroom soup. Refrigerates overnight so it's a perfect make-ahead dish.
FrenchChickenEasy45 minBy Northstar
Ingredients
Servings
4
- 0.5 package bread stuffing mix, divided
- 0.5 cup butter (1 stick)
- 1 cup chicken broth
- 2 0.5 cup cooked and diced chicken
- 0.5 cup chopped onion
- 0.5 cup chopped celery
- 0.5 cup green onion tops, chopped
- 0.5 cup mayonnaise
- 0.8 tsp salt
- 2 eggs, beaten
- 1 0.5 cup milk
- 1 can cream of mushroom soup
- 0.5 cup grated cheese (for topping)
Instructions
- 1
Mix half the bread stuffing with butter and spread in a 9x13-inch baking dish.
- 2
Combine chicken broth, chicken, onion, celery, green onions, mayo, and salt. Spread over stuffing layer.
- 3
Sprinkle remaining stuffing on top.
- 4
Combine beaten eggs and milk. Pour over stuffing. Cover and refrigerate overnight.
- 5
Remove from refrigerator 1 hour before baking. Spread cream of mushroom soup on top. Bake uncovered at 325°F for 40 to 45 minutes. Sprinkle with grated cheese and return to oven for 5 minutes.