A favorite of Sunday brunches and Southern cafes, this classic begins with some surprising ingredients! See how easy it is to make!
2chicken breastscooked and shredded
1cupshredded cheddar cheese
2cupschicken brothan ounce can
16ouncepkg Pepperidge Farm cornbread stuffing mix
1can cream of mushroom soup
sprinkling of salt
Melt the stick of butter in a cup of water by heating it in the microwave. Place the stuffing mix in a bowl. Pour the water and margarine over the stuffing mix and stir. Add 2 eggs and chicken broth and stir.
In a separate bowl, combine shredded chicken, mayo, and onions. Stir well.
Place 1/2 of the stuffing mix in the bottom of a 9x13 pan. Top with all of the chicken mixture. Add a dash of salt over the 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.