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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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I grew up in rural Nebraska, and there I learned wholesome values and the made-with-love kitchen techniques that I will always cherish. Now, even though I'm 25 years away from the farm, our California friends say the backyard picnics we put on are fit for a threshing crew! Ingredients:
1 package (6 ounces) stuffing mix |
1 cup water |
1/2 cup butter, melted |
2-1/2 cups diced cooked chicken |
1/2 cup chopped onion |
1/2 cup chopped celery |
1/2 cup mayonnaise |
1 teaspoon salt |
2 eggs |
1-1/2 cups milk |
topping: |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a bowl, combine the first three ingredients. Spread half into greased 3-qt. baking dish.
2. In a bowl, combine the chicken, onion, celery, mayonnaise and salt. Spoon over stuffing; sprinkle with reserved stuffing mixture. Whisk the eggs and milk; pour over top. Spread with soup.
3. Bake at 325° for 40 minutes. Sprinkle with cheese; bake 10 minutes longer or until a meat thermometer reads 160°. Yield: 12 servings.
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