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Paulette de Normandy


  • 1 package bread stuffing, divided
  • 1 stick butter or margarine
  • 1 cup chicken broth
  • 2 1/2 cups cooked, diced chicken
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup green onion tops
  • 1/2 cup mayonnaise or salad dressing
  • 3/4 teaspoon salt
  • 2 eggs, beaten
  • 1 1/2 cups milk
  • 1 can cream of mushroom soup
  • Grated cheese


  1. Mix bread stuffing and butter or margarine and put into a 9 x 13-inch baking dish.
  2. Combine chicken broth, chicken, onion, celery, green onion tops, mayonnaise or salad dressing and salt and put over stuffing.
  3. Sprinkle remaining half of bread stuffing on top.
  4. Combine eggs and milk. Pour over stuffing. Cover and refrigerate overnight.
  5. Remove from refrigerator 1 hour before cooking.
  6. Spread mushroom soup on top.
  7. Bake uncovered at 325 degrees F for 40 to 45 minutes.
  8. Remove from oven and sprinkle with grated cheese.
  9. Return to oven for 5 minutes to melt cheese.

Shared with Recipe Goldmine by Leah.

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