Poulet De Normandy - cooking recipe

Ingredients

1 pkg. seasoned stuffing
1 3/4 c. chicken broth (heated to hot)
2 1/2 c. cooked, cubed chicken
1/2 c. onion and 1/4 c. diced green onion tops
1/3 c. diced celery
1/2 c. mayonnaise or salad dressing
salt and pepper to taste
2 eggs
1 1/3 c. milk
1 can undiluted mushroom soup

Preparation

Combine the first 2 ingredients and place half of it in a buttered 12 x 8-inch casserole.
Saute the onion and celery in 2 tablespoons butter. Combine this with the chicken, mayonnaise, salt and pepper.
Place in a casserole and cover with the remaining dressing mixture.
Beat the eggs slightly and add the milk.
Pour this over the casserole, then cover and refrigerate overnight. Remove from the refrigerator 1 hour before baking and spread mushroom soup over the casserole. Bake, uncovered, at 350\u00b0 for about 1 hour.