Poulet De Normandy - cooking recipe

Ingredients

1 pkg. corn bread stuffing mix
1 stick butter
1 c. chicken broth
2 1/2 to 3 c. diced chicken
1/2 c. onion
2 eggs
1/4 c. onion tops or chives
1/2 c. celery
1/2 c. mayonnaise
3/4 tsp. salt

Preparation

Mix stuffing, chicken broth and butter together.
Pat down in a 12 x 8-inch casserole.
Add chicken mixed with onion, celery, mayonnaise and salt; mix 2 eggs with 1 1/2 cups milk.
Pour over evenly.
Cover with foil and marinate overnight.
One hour before serving, spread 1 can of cream of mushroom soup over top.
Bake at 350\u00b0 for 40 minutes.
Sprinkle with grated cheese.
Put back in oven 10 minutes more.