Poulet De France

Submitted by Judy

YIELD

6 servings

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

1

PACKAGES STUFFING *

1

STICK BUTTER

2

CUPS CHICKEN BROTH

3

CUPS CHICKEN
diced, cooked

½

CUP ONIONS
chopped

¼

CUP CHIVES
minced *

½

CUP CELERY
chopped

½

CUP MAYONNAISE

¾

TEASPOON SALT

2

LARGE EGGS

1 ½

CUPS MILK

1

CAN CREAM OF MUSHROOM SOUP

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 13×9 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

Comments

Nutrition Facts

Serving Size 358g (12.6 oz)

Amount per Serving

Calories 551 65% of calories 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?

Trans-fat Free