- 1 fryer, cooked, boned, cut into small pieces (reserve broth)
- 1/2 cup mayonnaise
- 1/2 cup chopped onion
- 4 eggs
- 1 stick butter, melted
- 2 1/2 cups chicken broth
- 1 pkg cornbread stuffing mix, like Pepperidge Farms
- 1 cup milk
- 1 can cream of chicken soup
- Combine chicken, mayo, onion and set aside.
- Combine 2 eggs, margarine, chicken broth and stuffing mix and set aside.
- In small bowl, lightly beat 2 eggs and milk.
- Spray large casserole dish with cooking spray.
- In bottom of dish spread half stuffing mix; then layer with chicken mix.
- Add second layer of this.
- Pour egg and milk mixture over top layer of stuffing mixture.
- Refrigerate overnight.
- Preheat oven to 350 and spread cream of chicken soup on top of casserole and bake 45 minutes.
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Paula Deens Chicken Casserole â Sarafina’s Kitchen