by Kathy Hamman Miller
I can guarantee you’ll be making some great smelling memories with this dish! Mom always made this up the night before from left over chicken or Thanksgiving Turkey for easy preparation for the next night. I’ve found Rotisserie chicken works well with this and I have also substituted frozen mixed veggies along with or instead of the celery and onion.
1 12 ounce package of seasoned bread stuffing
1 stick margarine or butter
1 cup chicken bouillon broth
2 1/2 cups chicken or Turkey cooked and cubed
1/2 cup chopped small onion
1/2 cup chopped small celery
1/2 cup mayonnaise
1/2 tsp salt
1 1/2 cups milk
1 can condensed cream of chicken soup
White or yellow cheddar cheese, slices or shredded.
• First layer: Combine stuffing, broth, and butter. Place 1/2 in greased 9×13 casserole dish.
• Second layer: Combine the cubed meat with the onion, celery, salt and mayonnaise. Spread over the first stuffing layer in casserole dish.
• Third layer: Cover with remaining 1/2 of the first layer stuffing mixture.
Whisk the milk and eggs together and pour over casserole.
Cover and refrigerate 3 to 4 hours or overnight.
Spread one can of undiluted cream of chicken condensed soup over the top.