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Paulette de Normandy
Mix and put into a 9 x 13−inch baking dish: 1/2 package bread stuffing, 1 stick butter or margarine.
Combine and put over stuffing: 1 cup chicken broth, 2 1/2 cups cooked and diced chicken, 1/2 cup
chopped onion, 1/2 cup chopped celery, 1/2 cup green onion tops, 1/2 cup mayo or salad dressing, 3/4
teaspoon salt
Sprinkle remaining half of bread stuffing on top.
Combine 2 eggs, beaten, 1 1/2 cups milk. Pour over stuffing. Cover and refrigerate overnight. Remove
from refrigerator 1 hour before cooking.
Spread one can cream of mushroom soup on top. Bake uncovered at 325 degrees F for 40 to 45
minutes. Remove from oven and sprinkle with grated cheese. Return to oven for 5 minutes to melt
cheese.
Paulette de Normandy
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