Chicken Normandy Casserole make ahead

Name: Chicken Normandy Casserole make ahead
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: 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(s) drained,chopped water chestnuts; 1 jar(s) 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

By Deb Crane
@songchef

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.

Rating:

★★★★★ 2 votes5

Comments:

22 Comments

Serves:

Cook:

50 Min

Method:

Bake

Ingredients

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(s)

drained,chopped water chestnuts
1 jar(s)

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
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How to Make Chicken Normandy Casserole make ahead

Step-by-Step

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.
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.
For the filling: mix together the celery,mayo,onion, water chestnuts and pimiento.
Place all the chunked chicken bits on your first layer of stuffing.
Place the mayo filling on top of the chicken layer.
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.
Mix your 2 eggs with the 1 1/2 cups of milk.
Pour this all over the top of the casserole.
Cover and let sit in the refrigerator at least 3 hours or preferably over night.
When ready to serve, take the casserole out one hour before baking.
Preheat oven to 350 degrees.
Bake casserole uncovered for 40 minutes.
Take out casserole and top with grated cheddar cheese.
Bake for an additional 10 minutes until cheese has melted.
Serve and enjoy!