Poulet De Normandy - cooking recipe

Ingredients

1 pkg. Pepperidge Farm seasoned stuffing
1 stick melted margarine in 1 c. water
1/4 c. green onion (with tops)
1/2 c. diced celery
1/2 c. mayonnaise
3/4 tsp. salt
2 1/2 c. diced chicken
2 eggs
1 1/2 c. milk
1 can cream of mushroom soup
2 c. grated Cheddar cheese

Preparation

Mix stuffing and margarine in water; set aside. Combine onions, celery, mayonnaise, salt and mix well with bread mixture. Grease 9 x 13-inch baking dish. Put 1/2 bread mixture, then spread chicken on top. Top with rest of bread mixture. Beat 2 eggs in milk; pour over mixture.
Refrigerate all night. Take out 2 hours before baking time.
Spread with mushroom soup. Bake, uncovered, at 325\u00b0 for 40 to 45 minutes. Sprinkle with cheese and bake 10 minutes longer.