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Overnight Chicken Casserole
1 package Chicken Stovetop Stuffing 1 cup hot water 1 stick margarine 2 1/2 cup cooked chicken -- chopped 1/2 cup onion -- chopped 1/2 cup celery -- chopped 1/2 cup mayonnaise 2 large eggs 1 1/2 cups milk 1 can cream of mushroom soup (10.75 oz.)
Lightly grease or spray a 9 x 6 (or equivalent size) inch casserole dish.
Prepare stuffing with hot water and margarine. Place 1/2 of the stuffing into the prepared casserole dish.
Mix chicken, onion, celery, mayonnaise, place on top of the stuffing.
Mix eggs and milk, and pour over the chicken mixture. Top with remaining 1/2 of the dressing. Refrigerate overnight.
Next day spread with soup.
Bake 350 for 1 hour.Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/Quick_Meals_For_Busy_People Back of Box, jar and cans recipes http://groups.yahoo.com/group/Make_it_Ethnic_Recipes NEW GROUP Check them out