Chicken poulet
Instructions:
- I always laugh when Mama talks about this recipe because the name
translates to “chicken chicken.” This dish is really pretty convenient
because you can assemble it the night before and just stick it in your
refrigerator. Come home from work or a day of running the errand rat
race and top it with your cream soup, pop it in the oven, and supper is
on its way!
- ½ cup (1 stick) margarine
- 1 cup water
- One 16-ounce package Pepperidge Farm cornbread stuffing mix
- 4 eggs
- 2 cups chicken broth
- 2 chicken breasts, cooked and shredded
- ½ cup mayonnaise
- ¼ cup chopped green onions
- Sprinkling of salt
- 1 cup milk
- One 10.5-ounce can cream of mushroom soup, undiluted
- 1 cup shredded cheddar cheese
- Combine the margarine and water in a microwave-safe bowl and melt the margarine in the microwave.
- Place the stuffing mix in a large bowl. Pour the water and margarine mixture over it and stir. Add 2 of the eggs and the chicken broth and stir to combine.
- In a separate bowl, combine the shredded chicken, mayonnaise, and green onions. Stir well.
- Place half of the stuffing mix in the bottom of a 9 x 13-inch pan. Top with all of the chicken mixture. Sprinkle with salt. Top with the remaining stuffing mix. Beat together the remaining 2 eggs and the milk. Pour over the mixture in the pan—the mixture will look soupy.
- Cover and refrigerate for at least 8 hours, or you can make it the night before and bake it at suppertime the following day.
- Preheat the oven to 350 F.
- Before baking, remove the cover and spread the cream of mushroom soup over the top. Place in the oven and bake, uncovered, for 45 minutes. Remove from the oven and top with the shredded cheese. Return to the oven for another 5 minutes, or until the cheese is melted.