Poulet De France Recipe

Name: Poulet De France
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 oz.) pkg. seasoned bread stuffing (6 c.); 2 Tbsp. melted margarine; 2 c. chicken broth; 3 c. cooked, chopped chicken; 1/2 c. finely chopped onion; 1/4 c. minced chives; 1/2 c. finely chopped celery; 1/2 c. light mayonnaise; 3/4 tsp. salt; 1 1/2 c. milk; 1 (10 3/4 oz.) can condensed cream of mushroom soup; 1/2 c. grated mild Cheddar cheese

Servings: persons

1 (12 oz.) pkg. seasoned bread stuffing (6 c.)
2 Tbsp. melted margarine
2 c. chicken broth
3 c. cooked, chopped chicken
1/2 c. finely chopped onion
1/4 c. minced chives
1/2 c. finely chopped celery
1/2 c. light mayonnaise
3/4 tsp. salt
1 1/2 c. milk
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 c. grated mild Cheddar cheese

1
In a medium bowl, mix stuffing, melted margarine and 1 1/2 cups broth.
2
Mix chicken, 3/4 cup broth, onions, chives, celery, mayonnaise and salt in another bowl.
3
Spread half the stuffing in a 13 x 9 x 2-inch baking dish treated with nonstick spray.
4
Spread chicken mixture over stuffing.
5
Cover with remaining stuffing. Whisk eggs, milk and soup in a large bowl.
6
Pour sauce evenly over stuffing.
7
Cover with foil and bake in preheated oven at 325u00b0 for 30 minutes.
8
Remove foil; sprinkle with cheese and bake 10 more minutes.

897

kcal

Calories

Fat

Carbs

105

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 12 ingredients. The key ingredients include: 1 (12 oz.) pkg. seasoned bread stuffing (6 c.), 2 Tbsp. melted margarine, 2 c. chicken broth, 3 c. cooked, chopped chicken, and more.

Yes, Poulet De France falls under the Soups & Stews 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.

Poulet De France

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