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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is from one of my favorite Once a month cooking books. I hope that you enjoy this as much as we did. Ingredients:
1 (12 ounce) package seasoned stuffing mix |
2 tablespoons melted margarine |
2 cups chicken broth |
3 cups chopped cooked chicken |
1/2 cup finely chopped onion |
1/4 cup minced chives |
1/2 cup finely chopped celery |
1/2 cup light mayonnaise |
3/4 teaspoon salt |
2 eggs |
1 1/2 cups milk |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
1/2 cup grated mild cheddar cheese |
Directions:
1. In a medium bowl, mix stuffing, melted margarine and 1 1/4 cups broth.
2. Then mix chicken 3/4 cup broth, onion, chives, celery, mayonnaise and salt in another bowl.
3. Spread half the stuffing in a 13x9x2 inch baking dish treated with nonstick spray.
4. Spread chicken mixture over stuffing.
5. Cover with remaining stuffing.
6. Whisk eggs, milk, and soup in a large bowl. Pour sauce evenly over stuffing.
7. Cover dish with foil, and freeze.
8. Put cheese in a small freezer bag, and attach it to the dish.
9. To prepare for serving, thaw grated cheese and chicken dish.
10. Bake covered in a preheated 325 oven for 30 minutes.
11. Remove foil, sprinkle with cheese, and continue to bake uncovered for 10 minutes more.
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