Matzoh and Chicken Casserole

This Israeli recipes comes from the Time Life Recipe Books. Posted for ZWT.

• Ready In: 40 mins
• Serves: 4
• Yields: 4 cups

Ingredients

• 6  eggs
• 1⁄2 cup onion, finely chopped
• 2  tablespoons dill, dried
• 1⁄4 cup parsley, finely chopped
• 2  teaspoons salt
• 1  dash ground black pepper
• 3  cups  cooked chicken
• 3  plain  matzohs
• 2  cups  chicken stock

Directions

1. Preheat the oven to 400°F.
2. In a large bowl, beat the eggs until frothy, then stir in the onions, dill, parsley, salt, and pepper. Add the chicken and stir until thoroughly coated.
3. Coat a 8 or 9-inch square baking dish with oil, butter, or spray.
4. Dip a matzoh into the chicken stock until well moistened. Lay it in the bottom of the baking dish, then spread half the chicken and egg mixture evenly over it.
5. Moisten a second matzoh, lay it over the chicken and egg mixture, and top with the remaining chicken and egg mixture. Moisture the third matzoh and place on top.
6. Bake in the middle of the oven for 30 minutes or until the top is browned. Serve at once.