*  Exported from  MasterCook  *

                             Poulet de France

Recipe By     : Once A Month Cooking
Serving Size  : 8    Preparation Time :0:00
Categories    : Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pkg           Pepperidge Farms Seasoned
                        - Stuffing Crumbs -- 7 lb bird
                        - size
     1/2  c             Butter -- melted
   2      c             Chicken broth
   3      c             Chicken -- cooked, diced
     1/2  c             Onion -- chopped
     1/4  c             Chives -- minced
     1/2  c             Celery -- finely chopped
     1/2  c             Mayonnaise
     3/4  ts            Salt
   2                    Eggs
   1 1/2  c             Milk
   1                    Can cream of mushroom soup --
                        - undiluted
   1      c             Mild cheddar cheese -- grated

Mix together the stuffing, margarine, and 1 cup broth according to
package directions. Stir together the chicken, remaining 1 cup broth,
onion, chives, celery, mayonnaise, and salt.

Spread half of the stuffing into the bottom of a 13x9" baking dish.
Add the chicken mixture. Top with the remaining stuffing. Whisk
together the eggs, milk, and soup and pour evenly over the top.
Freeze with the cheese in a bag attached. When thawed, bake, covered,
for 40 minutes at 325 F. After 30 minutes, sprinkle with cheese and
continue to bake, uncovered, for the last 10 minutes.


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