Tuesday, February 15, 2011

Poulet de France

Poulet De France

1 box Stove Top Dressing
1 stick butter, melted
2 cups Chicken Broth
3 Cups Cooked Deboned Diced Chicken
1/2 cup chopped onion
1/4 cup minced chives
1/2 cup finely chopped celery
1/2 cup mayo
3/4 tsp salt
2 eggs
1 10 3/4 oz can of cream of mushroom soup, undiluted
1 cup grated mild Cheddar cheese

Mix together the stuffing, margarine and 1 cup broth according to package directions.  Stir together the chicken, remaining 1 cup broth, onion, chives, celery, mayo and salt.

Spread 1/2 the stuffing into the bottom of the 13x9"baking dish.  Add the chicken mixture. Top with remaining stuffing.  Whisk together the eggs, milk & soup and pour evenly over the top.  Freeze with the cheese in a bag attached.  When thawed, bake covered for 40 minutes at 325F.  After 30 minutes, sprinkle with cheese and continue to bake, uncovered, for the last 10 minutes.

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