Poulet De France

1 hours Prep: 20 minutes Cook: 1 hours

344 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	packages	stuffing
1	stick	butter
2	cups	chicken broth
3	cups	chicken	diced, cooked
1/2	cup	onion	chopped
1/4	cup	chives	minced
1/2	cup	celery	chopped
1/2	cup	mayonnaise
3/4	teaspoon	salt
2	large	eggs
1 1/2	cups	milk
1	can	soup, cream of mushroom
1	cup	cheddar cheese, mild	grated

Directions

Mix together the stuffing, margarine, and 1 cup broth according to package dire ctions.

Stir together the chicken, remaining 1 cup broth, onion, chives, celery, mayonnaise, and salt.

Spread half of the stuffing into the bottom of a 13x9 inch baking dish.

Add t he chicken mixture.

Top with the remaining stuffing. Whisk together the eggs, m ilk, and soup and pour evenly over the top.

Freeze with the cheese in a bag att ached.

When thawed, bake, covered, for 40 minutes at 325 degrees F.

After 30 minutes, sprinkle with cheese and continue to bake, uncovered, for the last 10 minutes.

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Nutrition Facts

Serving Size 269g

Amount per Serving

Calories 344 75% of calories from fat

	% Daily Value*
Total Fat 29.0g	44%
Saturated Fat 13.0g	64%
Trans Fat 0.0g
Cholesterol 123mg	41%
Sodium 1040mg	43%
Total Carbohydrate 15.0g	5%
Dietary Fiber 0.0g	1%
Sugars 7.0g
Protein 7.0g	15%

Vitamin A	15%		Vitamin C	3%
Calcium	10%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I used a whole wheat blend of pasta/spaghetti. I cut back some on the olive oil and used smart balance blend instead of butter. I also only used 1 tsp of the crushed red pepper for my children's palate and it seemed fine. I usually save some of my pasta water as a way to decrease the stickiness of my pasta if it has to sit around while I am finishing some other part of the recipe, which I added and didn't seem to diminish the flavor of the dish. Everyone liked it.

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