Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

chicken normandy casserole make ahead

(2 ratings)
songchef avatar
Recipe by
Deb Crane
@songchef
Eagle, WI

My Mom used to make this quite a bit. It is a comforting casserole that is easy to assemble. Make it ahead, put in the refrigerator and bake when ready. Great company dish! Also good for a buffet luncheon or family dinner. The layer of crunchy water chestnuts combined with the smooth stuffing is wonderful. A great combination of flavors that are sure to please.

►
(2 ratings)
yield 12 serving(s)
cook time 50 Min
method Bake

Ingredients For chicken normandy casserole make ahead

  • 2 1/2 c
    chicken breasts, boneless and skinless
  • 2
    16 ounce bags of stuffing
  • 6 Tbsp
    butter
  • 4 c
    chicken broth (reserved from when you cook the chicken)
  • FOR THE MIDDLE LAYER
  • 1/2 c
    chopped celery
  • 1/2 c
    mayonnaise (no substitute)
  • 1/2 c
    chopped onion
  • 1 can
    drained,chopped water chestnuts
  • 1 jar
    chopped pimiento (optional)
  • ADD ON THE TOP
  • 2
    eggs,beaten
  • 1 1/2 c
    milk
  • ADD AFTER BAKING FOR 40 MINUTES
  • 2 c
    shredded cheddar cheese

How To Make chicken normandy casserole make ahead

  • 1
    Cook the chicken in water until done. Save the water you cooked the chicken in for the stuffing. Cool off the chicken and cut into chunks. Put aside.
  • 2
    With the reserved water you cooked the chicken in, mix your first bag of stuffing with 2 cups of the hot chicken water and 3 tablespoons of butter. Mix well and let it rest a bit to soak up all the water. Put this in a 9x13 inch baking pan.
  • 3
    For the filling: mix together the celery,mayo,onion, water chestnuts and pimiento.
  • 4
    Place all the chunked chicken bits on your first layer of stuffing.
  • 5
    Place the mayo filling on top of the chicken layer.
  • 6
    Mix your second bag of stuffing with 2 cups of the warm water from the cooked chicken and 3 Tablespoons of butter. Mix well and let rest unil the liquid is absorbed. Place the stuffing on top of the mayo layer.
  • 7
    Mix your 2 eggs with the 1 1/2 cups of milk. Pour this all over the top of the casserole.
  • 8
    Cover and let sit in the refrigerator at least 3 hours or preferably over night.
  • 9
    When ready to serve, take the casserole out one hour before baking. Preheat oven to 350 degrees. Bake casserole uncovered for 40 minutes.
  • 10
    Take out casserole and top with grated cheddar cheese. Bake for an additional 10 minutes until cheese has melted.
  • 11
    Serve and enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT