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Receta Chicken Normandie
by CookEatShare Cookbook

Chicken Normandie
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  Raciónes: 12

Ingredientes

  • 1 (8 ounce.) pkg. Pepperidge Farm herb dressing
  • 1 stick butter, melted
  • 1 c. chicken stock
  • 2 tbsp. butter
  • 1/2 c. minced onion tops or possibly chives
  • 1/2 c. minced celery
  • 1/2 c. Hellmann's mayonnaise
  • 2 1/2 c. diced, cooked chicken
  • 3/4 teaspoon salt
  • 2 Large eggs, beaten
  • 1 1/2 c. lowfat milk
  • 1 (10 3/4 ounce.) can cream of mushroom soup
  • Grated cheese

Direcciones

  1. Mix first 3 ingredients. Put half of this mix into a buttered 8 x 12 inch casserole dish. Saute/fry onion tops and celery in 2 Tbsp. butter. Mix this with mayonnaise, chicken, and salt. Pour this mix over casserole mix. Add in lowfat milk to beaten Large eggs and pour over remaining half of dressing mix. Pour this over casserole. Cover with foil and chill overnight. Take out about 1 hour before baking. Pour mushroom soup over top and bake at 325 degrees for 40 min. Sprinkle with grated cheese and bake for 10 min more. Serves 6-8.
  2. Note: This is a great company dish because it must be prepared the day before!