Chicken Normandy

11 ingredients
8 steps

Ingredients

  • 1 large pkg. Pepperidge Farm bread crumbs
  • 1 stick oleo, melted
  • 1 c. water
  • 2 1/2 to 3 c. cooked chicken, chopped
  • 1/2 c. mayonnaise
  • 1/2 c. onion, chopped
  • 1/2 c. celery, chopped
  • 3/4 tsp. salt
  • 2 eggs
  • 1 1/2 c. milk
  • 1 can cream of celery or mushroom soup

Directions

  1. 1
    Mix together first 3 ingredients.
  2. 2
    Place 1/2 of mixture in a greased casserole.
  3. 3
    Combine chicken, mayonnaise, onion, celery and salt and put into casserole.
  4. 4
    Put remainder of bread crumb mixture on top.
  5. 5
    Beat eggs and milk together and pour over casserole. Cover and refrigerate overnight.
  6. 6
    Take casserole out 1 hour before baking time and pour evenly on top the cream of celery or mushroom soup.
  7. 7
    Bake, uncovered, 40 minutes at 325°.
  8. 8
    Top with grated cheese and put back into oven for just a couple of minutes to melt.

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