Chicken Normandy Casserole make ahead
By
Deb Crane
@songchef
1
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.
Ingredients
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2 1/2 cchicken breasts, boneless and skinless
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216 ounce bags of stuffing
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6 Tbspbutter
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4 cchicken broth (reserved from when you cook the chicken)
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FOR THE MIDDLE LAYER
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1/2 cchopped celery
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1/2 cmayonnaise (no substitute)
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1/2 cchopped onion
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1 can(s)drained,chopped water chestnuts
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1 jar(s)chopped pimiento (optional)
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ADD ON THE TOP
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2eggs,beaten
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1 1/2 cmilk
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ADD AFTER BAKING FOR 40 MINUTES
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2 cshredded cheddar cheese
How to Make Chicken Normandy Casserole make ahead
- 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!
