Chicken and Dressing...sort of

It's homecoming at church Sunday and since I don't GO to church (my mom takes my kids and I DON'T WANT TO HEAR ABOUT IT since I spent a large portion of my younger life in that church and it wasn't good) I'm sort of obligated to go to homecoming. Which means taking a LOT of food because...there's that thing about my kids. And how much they eat.

There used to be a tearoom in the town we lived in 20 years ago, and the house specialty was Poulet de Normandy. Now, I'm guessing if you had ASKED, they'd have told you Normandy was a big car manufactured by Ford, but the point is this worked. Really well with a cranberry salad and homemade yeast rolls. (And something else...but I'm blank.) So I think I'll make a grocery run tomorrow and bake up a dish of this. And then we can eat it all ourselves when we get to the dinner.

Poulet de Normandy

1 16 oz package stuffing mix...your preference, we use cornbread
1-1/2 cups chicken broth (or hot water with bouillon)
1/2 cup butter
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup mayonnaise
2-1/2 cups chopped cooked chicken
2 eggs
1-1/2 cups milk
1 can cream of mushroom soup
Grated cheddar cheese

Combine the stuffing mix, butter and broth and set aside. Mix the onions, celery and mayonnaise well, then add it to the stuffing mix and mix well. Spread half the stuffing in a lightly greased 13x9 baking dish. Sprinkle with the chopped chicken, then layer with the remaining stuffing mix. Beat the eggs in the milk and pour over the casserole; refrigerate overnight. The next day, take the casserole out of the refrigerator at least two hours before cooking. Spread the top with the mushroom soup. Bake in a 325 degree oven for 45 minutes; sprinkle with the cheese and bake an additional 10 minutes.