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Poulet De France

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 packages stuffing
*
1 stick butter
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2 cups chicken broth
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3 cups chicken
diced, cooked
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½ cup onions
chopped
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¼ cup chives
minced
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½ cup celery
chopped
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½ cup mayonnaise
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¾ teaspoon salt
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2 large eggs
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1 ½ cups milk
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1 can cream of mushroom soup
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1 cup cheddar cheese, mild
grated

Ingredients

Amount Measure Ingredient Features
1 packages stuffing
*
113 g butter
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473 ml chicken broth
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7.1E+2 ml chicken
diced, cooked
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118 ml onions
chopped
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59 ml chives
minced
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118 ml celery
chopped
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118 ml mayonnaise
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3.8 ml salt
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2 large eggs
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355 ml milk
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1 can cream of mushroom soup
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237 ml 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 teaspoon 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℉ (160℃).

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



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 358g (12.6 oz)
Amount per Serving
Calories 55165% from fat
 % Daily Value *
Total Fat 40g 61%
Saturated Fat 18g 91%
Trans Fat 0g
Cholesterol 204mg 68%
Sodium 1214mg 51%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 1%
Sugars g
Protein 64g
Vitamin A 20% Vitamin C 3%
Calcium 24% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

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