CHICKEN AND STUFFING HOT DISH|
1 (14 oz.) Pepperidge Farm
1 1/2 sticks melted oleo
1 1/4 to 1 1/2 c. water
2 1/2 to 3 c. cooked chicken,
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. mayonnaise
3/4 tsp. salt
1 1/2 c. milk
1 can cream of mushroom soup
grated Cheddar cheese
Stir together stuffing mix, oleo and water. Spread half
in bottom of 9 x 13-inch pan. Mix together chicken, onion,
celery, mayonnaise and salt. Put on top of stuffing and then
add remaining stuffing on top of chicken. Beat eggs with milk;
pour over top of chicken and stuffing. Cover and refrigerate
overnight or 8 hours. Remove from refrigerator 1 hour before
baking. Spread 1 can of soup over top. Bake for 40 minutes at
325 degrees. Top with grated Cheddar cheese. Bake 10 minutes more.
Can be made in two 8 x 8-inch pans, also.
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