Poulet Normandy - cooking recipe

Ingredients

1 pkg. Pepperidge Farm corn bread stuffing
1 c. chicken broth
1 stick butter
1/2 c. mayonnaise
1/4 c. onion, chopped
1/3 c. celery, chopped
3 c. chopped chicken
1 1/3 c. milk
2 eggs
1 can cream of mushroom soup
2 c. shredded Cheddar cheese

Preparation

Mix the first 3 ingredients; set aside.
Mix the next 3 ingredients into the other.
Place 1/2 of mixture in a 9 x 13-inch dish.
This will make a thin layer.
Layer with chopped chicken. Place other half of mixture on top.
Mix 1 1/3 cups milk and 2 eggs; pour these 2 ingredients on top of casserole.
Refrigerate overnight.