Ingredients
- 7 bi rd size
- 2 eggs
- 1 stick butter
- 1/4 chives (minced)
- 425 gr chicken (cooked diced)
- 350 ml milk
- 475 ml chicken broth
- 120 ml mayonnaise
- 110 gr mild cheddar cheese (grated)
- 60 gr onion (chopped)
- 50 gr celery (finely chopped)
- 2 gr salt
- 1 package pepperidge farms seasoned stuffing crumbs
- 1 package cream of mushroom soup (undiluted)
Mix together the stuffing, margarine, and 1 cup broth according to package dire ctions. Stir together the chicken, remaining 1 cup broth, onion, chives, celery , mayonnaise, and salt.
Spread half of the stuffing into the bottom of a 13 X 23 cm baking dish. Add t he chicken mixture. Top with the remaining stuffing. Whisk together the eggs, m ilk, and soup and pour evenly over the top. Freeze with the cheese in a bag att ached. When thawed, bake, covered, for 40 minutes at 325. After 30 minutes, spr inkle with cheese and continue to bake, uncovered, for the last 10 minutes.
SUmmary of processes: chop: half cup onions, half cup celery Mince: quarter cup chives grate: 1 cup mild cheddar cheese freeze in: 13X9 inch baking dish serve with: lemon gelatin salad, frozen peas. This is a super dish to take to a pot luck. Garnish with half slices of red spiced apples.
