Chicken Normandy Casserole make ahead
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- 2 1/2 c
- chicken breasts, boneless and skinless
- 16 ounce bags of stuffing
- 6 Tbsp
- 4 c
- chicken broth (reserved from when you cook the chicken)
- 1/2 c
- chopped celery
- 1/2 c
- mayonnaise (no substitute)
- 1/2 c
- chopped onion
- 1 can(s)
- drained,chopped water chestnuts
- 1 jar(s)
- chopped pimiento (optional)
- 1 1/2 c
- 2 c
- shredded cheddar cheese
FOR THE MIDDLE LAYER
ADD ON THE TOP
ADD AFTER BAKING FOR 40 MINUTES
1Cook 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.
2With 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.
3For the filling: mix together the celery,mayo,onion, water chestnuts and pimiento.
4Place all the chunked chicken bits on your first layer of stuffing.
5Place the mayo filling on top of the chicken layer.
6Mix 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.
7Mix your 2 eggs with the 1 1/2 cups of milk.
Pour this all over the top of the casserole.
8Cover and let sit in the refrigerator at least 3 hours or preferably over night.
9When ready to serve, take the casserole out one hour before baking.
Preheat oven to 350 degrees.
Bake casserole uncovered for 40 minutes.
10Take out casserole and top with grated cheddar cheese.
Bake for an additional 10 minutes until cheese has melted.
11Serve and enjoy!