Poulet De Normandie - cooking recipe

Ingredients

1 pkg. Pepperidge Farm herb stuffing mix
1 stick melted oleo
1 c. water
2 1/2 to 3 c. cooked, chopped chicken
1 1/2 c. mayonnaise
1/2 c. chopped onion
1/2 c. chopped celery
3/4 tsp. salt

Preparation

Mix the first 3 ingredients together.
Put half on bottom of a 12 x 8-inch casserole that has been greased.
Mix the remaining ingredients together.
Put over bread mixture in casserole.
Cover with other half of bread mixture.
Beat together 2 eggs and 1 1/2 cups evaporated milk.
Pour over casserole and cover with foil. Refrigerate overnight.
Take out 1 hour before baking.
Spread 1 can mushroom soup over top; thin a little to help spread.
Bake, uncovered, 40 minutes at 325\u00b0.
Top with sharp grated cheese. Return to oven 10 minutes.