Ingredients for Poulet De Normandy
- Herb Seasoned Stuffing Mix
- 1/2 cup (1 stick) butter, melted
- Hot Chicken Broth
- Onion
- 1 cup chopped celery
- 1/2 cup mayonnaise
- 1 teaspoon salt
- Cooked Chicken
- 2 large eggs
- 1/2 cup milk
- Cream Of Mushroom Soup
- Cheddar Cheese
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How to Make Poulet De Normandy
- Preheat oven to 325°F (160°C).
- In a large bowl, combine 1 (6-ounce) package chicken stuffing mix, 1/2 cup (1 stick) melted butter, and 1 cup chicken broth. Set aside.
- In a separate bowl, combine 1 cup chopped onion, 1 cup chopped celery, 1/2 cup mayonnaise, and 1 teaspoon salt.
- Add the onion and celery mixture to the stuffing mix; stir well to combine.
- Grease a 9x13 inch baking dish. Pour half of the stuffing mixture into the prepared dish.
- Arrange 2 pounds cooked chicken breasts (about 4 boneless, skinless breasts) over the stuffing.
- Top the chicken with the remaining stuffing mixture.
- In a small bowl, whisk together 2 large eggs and 1/2 cup milk. Pour evenly over the casserole.
- Cover the baking dish with plastic wrap and refrigerate overnight.
- Two hours before serving, remove from refrigerator. Spread 1 (10.75 ounce) can of condensed cream of mushroom soup evenly over the top.
- Bake uncovered for 40-45 minutes, or until heated through and bubbly.
- Sprinkle with 1 cup shredded cheese (cheddar, Gruyere, or Swiss recommended) during the last 10 minutes of baking.
Nutrition Information (Approximate per serving)
Sodium
99 g
Sugar
37g
Fat
96g
Carbs
23g
