A favorite of Sunday brunches, lady's dinners, and Southern cafes, this classic begins with some surprising ingredients! See how easy it is to make!
Prep Time30 minutesmins
Cook Time1 hourhr50 minutesmins
Total Time2 hourshrs20 minutesmins
Course: Main Course
Cuisine: American
Keyword: chicken
Servings: 4
Calories: 239kcal
Ingredients
Chicken Poulet
2chicken breastscooked and shredded
1CupShredded Cheddar Cheese
1/2CMayo
1/4CGreen Onions
4eggs
1stick margarine
2CupsChicken Brotha 16 ounce can
16ouncepkg Peppridge Farm corn bread stuffing mix
1cupmilk
1cupwater
1can cream of mushroom soup
Sprinkling of salt
Instructions
Melt stick of margarine in cup of water by heating in the microwave. Place stuffing mix in bowl. Pour water and margarine over and stir. Add 2 eggs and chicken broth, stir.
In separate bowl, combine shredded chicken, mayo, and onions. Stir well.
Place 1/2 of stuffing mix in bottom of a 9x13 pan. Top with all of chicken mixture. Dash salt over chicken. Top with remaining stuffing mix. Beat together remaining two eggs and milk. Pour over mixture in pan. Cover and place in refrigerator for at least eight hours.
Before baking, remove cover and spread cream of mushroom soup over top. Place in 350 oven, uncovered, and bake for 45 minutes. Remove from oven and top with shredded cheese. Return for another five minutes, or until cheese is melted.