Chicken Normandy Casserole Make Ahead Recipes

CHICKEN NORMANDY

Steps:

• In a bowl, combine the first three ingredients. Spread half into greased 3-qt. baking dish. , In a bowl, combine the chicken, onion, celery, mayonnaise and salt. Spoon over stuffing; sprinkle with reserved stuffing mixture. Whisk the eggs and milk; pour over top. Spread with soup. , Bake at 325° for 40 minutes. Sprinkle with cheese; bake 10 minutes longer or until a thermometer reads 160°.

CHICKEN NORMANDY CASSEROLE MAKE AHEAD

Steps:

• 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!