Poulet De Normandy - cooking recipe

Ingredients

1 (16 ounce) package herb seasoned stuffing mix
1/2 cup softened butter
1 1/2 cups hot chicken broth
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup mayonnaise
1/4 teaspoon salt
2 1/2 cups cooked chicken, diced
2 eggs
1 1/2 cups milk
1 (14 ounce) can cream of mushroom soup
1 cup grated cheddar cheese

Preparation

Combine stuffing mix, butter and broth and set aside.
Mix onions, celery, mayonnaise and salt.
Add mayonnaise mixture to stuffing mix and mix well.
Put 1/2 of stuffing mixture in a greased 9x13 inch baking dish.
Spread chicken over this layer then top with the remaining stuffing mix.
Beat eggs in milk and pour over all.
Refrigerate overnight.
Take out 2 hours before serving and spread with the mushroom soup.
Preheat oven to 325 F.
Bake uncovered for 40-45 minutes.
Sprinkle with cheese and bake an additional 10 minutes.