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Chicken Poulet Recipe

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This recipe for Chicken Poulet is from From My Recipe Box to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Cups Chicken Breasts (Cooked and Shredded)
1 Cup Cheddar Cheese (Shredded)
1/2 Cup Mayonnaise
1/4 Cup Green Onions (Sliced)
4 Eggs
1 Stick Butter
2 Cups Chicken Broth
1-16 Ounce Package Pepperidge Farm Cornbread Stuffing Mix
1 Cup Milk
1 Cup Water
1 Can Cream of Chicken Soup
Pinch of Salt
Directions:
Directions:
Melt margarine in cup of water in the microwave. Place stuffing mix in bowl. Pour in water and margarine and stir. Add eggs and chicken broth and stir. In a separate bowl, combine shredded chicken, mayo, and onions and stir. Place 1/2 of stuffing mix in bottom of a 9x13 inch casserole dish and top with chicken mixture. Sprinkle with salt. Add remaining stuffing mix. Beat the eggs and milk and pour over the entire mixture. Cover and refrigerate 8 hours or overnight. Remove cover and spread cream of chicken sour over the top. Bake in 350 degree oven, uncovered, for 40-45 minutes. Remove from oven and top with shredded cheese. Cook for another 5 minutes or until cheese is melted.
Personal Notes:
Personal Notes:
I ate this dish for the first time at Victoria's Café in Huntsville, AL. After the Café closed, I was able to locate a similar recipe on the internet. This casserole is delicious and great for company. I serve it with green beans, rolls and a dessert.

 

 

 

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