Paulette de Normandy recipe

From the kitchen of Leah

Mix and put into a 9 x 13-inch baking dish: 1/2 package bread stuffing, 1 stick butter or margarine.

Combine and put over stuffing: 1 cup chicken broth, 2 1/2 cups cooked and diced chicken, 1/2 cup chopped onion, 1/2 cup chopped celery, 1/2 cup green onion tops, 1/2 cup mayo or salad dressing, 3/4 teaspoon salt

Sprinkle remaining half of bread stuffing on top.

Combine 2 eggs, beaten, 1 1/2 cups milk. Pour over stuffing. Cover and refrigerate overnight. Remove from refrigerator 1 hour before cooking.

Spread one can cream of mushroom soup on top. Bake uncovered at 325 degrees F for 40 to 45 minutes. Remove from oven and sprinkle with grated cheese. Return to oven for 5 minutes to melt cheese.