Chicken Normandy Recipe

Name: Chicken Normandy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large pkg. Pepperidge Farm bread crumbs; 1 stick oleo, melted; 1 c. water; 2 1/2 to 3 c. cooked chicken, chopped; 1/2 c. mayonnaise; 1/2 c. onion, chopped; 1/2 c. celery, chopped; 3/4 tsp. salt; 2 eggs; 1 1/2 c. milk; 1 can cream of celery or mushroom soup

Servings: persons

1 large pkg. Pepperidge Farm bread crumbs
1 stick oleo, melted
1 c. water
2 1/2 to 3 c. cooked chicken, chopped
1/2 c. mayonnaise
1/2 c. onion, chopped
1/2 c. celery, chopped
3/4 tsp. salt
2 eggs
1 1/2 c. milk
1 can cream of celery or mushroom soup

1
Mix together first 3 ingredients.
2
Place 1/2 of mixture in a greased casserole.
3
Combine chicken, mayonnaise, onion, celery and salt and put into casserole.
4
Put remainder of bread crumb mixture on top.
5
Beat eggs and milk together and pour over casserole. Cover and refrigerate overnight.
6
Take casserole out 1 hour before baking time and pour evenly on top the cream of celery or mushroom soup.
7
Bake, uncovered, 40 minutes at 325u00b0.
8
Top with grated cheese and put back into oven for just a couple of minutes to melt.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large pkg. Pepperidge Farm bread crumbs, 1 stick oleo, melted, 1 c. water, 2 1/2 to 3 c. cooked chicken, chopped, and more.

Yes, Chicken Normandy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Normandy

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