Easy Chicken Normandy

An easy and delicious casserole you can (and should) make a day ahead of time.

Combine:
3-4 cups cooked, chopped chicken
½ c. Chopped celery
½ c. Chopped onion
½ c. Chopped scallions
½ - ¾ c. mayo (Hellman's Light, according to the cook).
salt & pepper to taste

Stir together:
1 stick + 3 tablespoons butter - Melt in medium saucepan or in microwave
8 oz. bag Pepperidge Farm herb stuffing- Stir well with a fork

Prepare a 9 x 13 inch baking dish Spray vegetable spray inside
Spread half the stuffing/butter mix in bottom of pan
Drop all chicken mixture on top of stuffing, spread out evenly with rubber spatula
Spread second half on top.

Combine:
1 ½ c. milk
2 eggs Whisk together
Pour evenly over casserole.

Cover with foil and refrigerate overnight or for several hours

Just before serving, preheat oven to 350 bake.
Spread one can (undiluted) cream of mushroom soup on top of casserole as if it were frosting. (I use the Healthy Choice or 98 % fat free).

Cover with foil and bake in middle of oven for 45 minutes.

Serve with steamed broccoli and jellied cranberry sauce.
This is a complete meal for company and easy to prepare ahead of time.