Paula Deen’s Chicken Casserole

  • 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
  1. Combine chicken, mayo, onion and set aside.
  2. Combine 2 eggs, margarine, chicken broth and stuffing mix and set aside.
  3. In small bowl, lightly beat 2 eggs and milk.
  4. Spray large casserole dish with cooking spray.
  5. In bottom of dish spread half stuffing mix; then layer with chicken mix.
  6. Add second layer of this.
  7. Pour egg and milk mixture over top layer of stuffing mixture.
  8. Refrigerate overnight.
  9. Preheat oven to 350 and spread cream of chicken soup on top of casserole and bake 45 minutes.

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    Paula Deen’s Chicken Casserole – Sarafina’s Kitchen

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