Chicken Normandy Casserole
Do you need something to do with your leftover cooked chicken? Here is a great way to put that chicken to good use. This recipe will feed 8-10 people or is fantastic as leftovers. What a great combination of stuffing, chicken, celery, carrots and more. I love this recipe because it is made up ahead of time and refrigerated. You can even leave it overnight in the refrigerator and bake it the next day. Or you can freeze it, thaw it out and bake it. Just make sure you let it sit at room temperature for about an hour if refrigerated and an hour after it’s thawed, if frozen.
Source: Adapted from Mary Jane Cantrell’s recipe.
Spray a 9” x 13” oven safe
pan with cooking oil.
In a medium bowl combine the dry stuffing
ingredients, melted butter and water.
Mix with a fork until all of the water is absorbed.
Spread half of the stuffing mixture
on the bottom of the prepared pan.
In a medium bowl add the chicken,
celery, onions, mayonnaise and salt.
Here is the link to my homemade mayonnaise:
Mix well with a spoon.
Carefully spread mixture over the crust.
Top with the other half of the stuffing mixture.
In a small bowl use a fork and
combine the eggs and milk.
Pour milk & eggs over the chicken mixture.
Cover and refrigerate for 2 hours or overnight.
You also can freeze it to use at a later date.
An hour before baking, remove casserole
from the refrigerator (if frozen let thaw first).
Spread the soup over the top.
Bake in a 325 degree oven for 40 minutes.
Remove from the oven and sprinkle
with the shredded cheese.
Bake another 10 minutes.
Slice into serving size pieces and serve.
Chicken Normandy Casserole
- 8 oz box of stuffing mix
- 1/2 cup butter, melted
- 1 cup water
- 2-1/2 cups cooked & diced chicken
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1/2 cup mayonnaise
- 1 tsp salt
- 2 eggs
- 1-1/2 cups milk
- 1 can (10.5 oz.) cream of chicken soup
- 1 cup shredded cheddar cheese
- Combine the crust ingredients mixing with a fork until all of the water is absorbed.
- Spray a 9” x 13” oven safe pan with cooking spray.
- Spread half of the stuffing mixture into the bottom of the pan.
- In a medium bowl combine the chicken, onion, celery, mayonnaise and salt with a spoon.
- Spread mixture over the bottom crust.
- Top with the remainder of the stuffing mixture.
- In a small bowl combine the milk and eggs with a fork.
- Pour liquid over the top of the stuffing.
- Cover with foil and refrigerate for 2 hours to overnight or freeze to bake at a later date.
- An hour before baking remove from the refrigerator (let thaw first if frozen).
- Preheat oven to 325 degrees.
- Spread the soup over the top.
- Bake for 40 minutes.
- Sprinkle with the cheese and bake 10 more minutes.
- Slice into 8 pieces and serve.