Holiday Recipe Guide 2009

Dorothy Monasmith, Bridgeport, NE

6 oz pkg stove top stuffing

½ C melted margarine

1 C water

2 C chicken breast cooked and cubed

½ C onion, chopped

½ C celery, chopped

½ C mayo

2 eggs, well beaten

1½ C milk

1 can cream of mushroom soup

1 C grated cheese

Mix stuffing, margarine, and water lightly. Pat half the stuffing in the bottom of a greased 9×13 pan. Mix chicken, onion, celery and mayo. Spread over stuffing and add the rest of stuffing. Blend beaten eggs and milk. Pour over the casserole. Cover with foil and refrigerate overnight. Remove one hour before baking and let it sit. Spread soup over top. Bake covered at 325° for 40 minutes. Uncover. Sprinkle with grated cheese. Return to oven and bake until cheese melts. Let stand 10 minutes before serving.

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