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CHICKEN AND STUFFING HOT DISH 1 (14 oz.) Pepperidge Farm stuffing mix 1 1/2 sticks melted oleo 1 1/4 to 1 1/2 c. water 2 1/2 to 3 c. cooked chicken, cut up 1/2 c. chopped onion 1/2 c. chopped celery 1/2 c. mayonnaise 3/4 tsp. salt 2 eggs 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |