CHICKEN NORMANDY CASSEROLE MAKE AHEAD

Chicken Normandy Casserole make ahead image

Provided by Deb Crane

Time 50m

Number Of Ingredients 15

2 1/2 c chicken breasts, boneless and skinless
2 16 ounce bags of stuffing
6 Tbsp butter
4 c chicken broth (reserved from when you cook the chicken)
FOR THE MIDDLE LAYER
1/2 c chopped celery
1/2 c mayonnaise (no substitute)
1/2 c chopped onion
1 can(s) drained,chopped water chestnuts
1 jar(s) chopped pimiento (optional)
ADD ON THE TOP
2 eggs,beaten
1 1/2 c milk
ADD AFTER BAKING FOR 40 MINUTES
2 c shredded cheddar cheese

Steps:

1. Cook the chicken in water until done. Save the water you cooked the chicken in for the stuffing. Cool off the chicken and cut into chunks. Put aside.
2. With the reserved water you cooked the chicken in, mix your first bag of stuffing with 2 cups of the hot chicken water and 3 tablespoons of butter. Mix well and let it rest a bit to soak up all the water. Put this in a 9x13 inch baking pan.
3. For the filling: mix together the celery,mayo,onion, water chestnuts and pimiento.
4. Place all the chunked chicken bits on your first layer of stuffing.
5. Place the mayo filling on top of the chicken layer.
6. Mix your second bag of stuffing with 2 cups of the warm water from the cooked chicken and 3 Tablespoons of butter. Mix well and let rest unil the liquid is absorbed. Place the stuffing on top of the mayo layer.
7. Mix your 2 eggs with the 1 1/2 cups of milk. Pour this all over the top of the casserole.
8. Cover and let sit in the refrigerator at least 3 hours or preferably over night.
9. When ready to serve, take the casserole out one hour before baking. Preheat oven to 350 degrees. Bake casserole uncovered for 40 minutes.
10. Take out casserole and top with grated cheddar cheese. Bake for an additional 10 minutes until cheese has melted.
11. Serve and enjoy!