Prep 15 mins
Cook 1 hr
This is another recipe that I got out of our local electric cooperative magazine. This needs to be made up the night before you intend to serve it. It calls for refrigerating overnight. Good comfort food!!! Cook time does NOT include the refrigerate time.
- 1 (16 ounce) package herb seasoned stuffing mix
- 1⁄2 cup softened butter
- 1 1⁄2 cups hot chicken broth
- 1⁄4 cup chopped onion
- 1⁄4 cup chopped celery
- 1⁄2 cup mayonnaise
- 1⁄4 teaspoon salt
- 2 1⁄2 cups cooked chicken, diced
- 2 eggs
- 1 1⁄2 cups milk
- 1 (14 ounce) can cream of mushroom soup
- 1 cup grated cheddar cheese
- Combine stuffing mix, butter and broth and set aside.
- Mix onions, celery, mayonnaise and salt.
- Add mayonnaise mixture to stuffing mix and mix well.
- Put 1/2 of stuffing mixture in a greased 9x13 inch baking dish.
- Spread chicken over this layer then top with the remaining stuffing mix.
- Beat eggs in milk and pour over all.
- Refrigerate overnight.
- Take out 2 hours before serving and spread with the mushroom soup.
- Preheat oven to 325 F.
- Bake uncovered for 40-45 minutes.
- Sprinkle with cheese and bake an additional 10 minutes.
OH YUM. This is served regularly at a local tea room in our area. It is so moist and creamy and everyone just loves it. They serve marinaded carrots, green beans, and yeast rolls with it. You really do have to make it and let it sit overnight to get the best results. Thanks so much for posting! Love it love it love it.
This was so delicious, and easy to make. I loved that it is made the day before, so I was able to just pop it in the oven after a long day. I used a sage stuffing mix and served it with rice and baby carrots. Mine took quite a bit longer to cook, about 1 1/2 hours, but well worth the wait. This could have been the fault of my ancient oven lol! I was planning on a photo but they were all blurry....sorry! Thanks for a well writen and easy to follow recipe!
Just as Jellyqueen stated, this is comfort food at it's best. The only thing I did differently was using canned chicken. I used two 13 oz. cans of chicken,drained. This gave me about 2 1/c cups of chicken. I chopped the chicken a little bit, just to break apart the chunks. The recipe went together well and the instructions were very easy to follow. I served it with a simple pear salad and lima beans. I think this is one of the few recipes that I did not have to say "oops" part way through the instructions. This was so good! DH and I loved it! This will definitely be a repeater! Thanks Jellyqueen!