Poulet De France
Yield
6 servingsPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | packages |
stuffing
|
* |
| 113 | g |
butter
|
|
| 473 | ml |
chicken broth
|
|
| 7.1E+2 | ml |
chicken
diced, cooked |
|
| 118 | ml |
onions
chopped |
|
| 59 | ml |
chives
minced |
*
|
| 118 | ml |
celery
chopped |
|
| 118 | ml |
mayonnaise
|
|
| 3.8 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 355 | ml |
milk
|
|
| 1 | can |
cream of mushroom soup
|
|
| 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.
