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Ingredients Jump to Instructions ↓

  1. 1 package Pepperidge Farms Seasoned Stuffing Crumbs --

  2. pound bi rd size 1 stick butter or margarine -- melted

  3. 2 cups chicken broth

  4. 3 cups cooked chicken -- diced

  5. 1/2 cup onion -- chopped

  6. 1/4 cup chives -- minced

  7. 1/2 cup celery -- finely chopped

  8. 1/2 cup mayonnaise

  9. 3/4 teaspoon salt

  10. 2 eggs

  11. 1 1/2 cups milk

  12. 1 can cream of mushroom soup -- undiluted

  13. 1 cup mild cheddar cheese -- grated

  14. 1 cup broth according to package dire ctions. Stir together the chicken, remaining

  15. 1 cup broth, onion, chives, celery , mayonnaise, and salt.

  16. 13 X 9 inch baking dish. Add t he chicken mixture. Top with the remaining stuffing. Whisk together the eggs, m ilk, and soup and pour evenly over the top. Freeze with the cheese in a bag att ached. When thawed, bake, covered, for 40 minutes at

  17. 325. After

  18. 30 minutes, spr inkle with cheese and continue to bake, uncovered, for the last

  19. 10 minutes.

  20. 1/2 cup onions,

  21. 1/2 cup celery Mince:

  22. 1/4 cup chives grate:

  23. 1 cup mild cheddar cheese freeze in:

  24. 13X9 inch baking dish serve with: lemon gelatin salad, frozen peas. This is a super dish to take to a pot luck. Garnish with half slices of red spiced apples.

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