| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Chicken |
1 |
Servings |
INGREDIENTS
|
|
; 1st Layer |
| 2 |
|
Box Stove Top Stuffing |
| 1/2 |
c |
Butter; melted |
| 1 |
c |
Water |
|
|
; 2nd Layer |
| 2 1/2 |
c |
Chicken; cut 1 inch thick |
| 1/2 |
c |
Onion; chopped |
| 1/2 |
c |
Celery |
| 1/4 |
c |
Green pepper |
| 3/4 |
c |
Mayonnaise |
| 3/4 |
ts |
Salt |
| 2 |
|
Egg |
| 1 1/2 |
c |
Milk |
|
|
; 3rd Layer |
| 1 |
cn |
Cream of chicken soup |
| 1 |
cn |
Water |
| 4 |
oz |
Mozzarella cheese |
INSTRUCTIONS
First Layer: Combine above ingredients, toss until moist, and spoon half
of mixture into 13x9 pan, setting other half of mixture aside.
Second Layer: Combine chicken, onion, celery, green pepper, mayo, and salt
in a bowl until it is well mixed. Place on top of stuffing in pan; top with
remaining stuffing. Beat together eggs and milk. Pour over ingredients in
pan, and refrigerate several hours or overnight.
3rd layer: One hour before serving, pour soup diluted with water over
chicken and stuffing in pan. Bake in pre-heated 350 oven for 50 minutes.
Remove from oven and sprinkle with cheese. Bake an additional 10 minutes
or until cheese is melted.
Posted to MC-Recipe Digest V1 #203
Date: Fri, 16 Aug 1996 19:28:13 -0700
From: Chef-Steve <cahills@cris.com>
A Message from our Provider:
“Forbidden fruits create many jams”