Chicken Poulet
Chicken poulet is my favorite recipe to make. We have this about once a month at our house, but if you've read my previous menu posts, you already know that! I originally posted this recipe about a year ago, but since this week's Mcklinky blog hop theme is "favorite recipes" it seemed like the perfect time to post it again. Hope you enjoy!
Recipe for Poulet:
Ingredients:
Stuffing Mixture:
2 pkg. stuffing mix (12 oz total)
1 stick melted butter
1 c. water or chicken broth
Chicken Mixture:
2 1/2 c. cooked chicken, chopped
1/2 cup mayonnaise
1/2 cup chopped onion (I leave this out)
1/2 tsp. salt
Other ingredients:
2 eggs
1 1/2 cups milk
2 cans cream of mushroom soup
2 cups shredded cheddar cheese (optional)
Directions: Butter casserole dish. Make chicken mixture in one bowl and set aside. Mix together stuffing mix and broth/water. Melt butter, add to the stuffing mixture, and stir until combined. All stuffing crumbs should be moist. Layer stuffing, chicken mixture and then stuffing mix again. Beat eggs and add milk. Pour over casserole (do not pack or smooth down, leave loose). Let chill in refrigerator for 2 hours or overnight. Before baking, pour cream of mushroom soup over top and bake at 350 for 40-45 minutes. Take out and sprinkle cheese over top of casserole. Bake an additional 5 minutes or until cheese is melted.
Stuffing Mixture:
2 pkg. stuffing mix (12 oz total)
1 stick melted butter
1 c. water or chicken broth
Chicken Mixture:
2 1/2 c. cooked chicken, chopped
1/2 cup mayonnaise
1/2 cup chopped onion (I leave this out)
1/2 tsp. salt
Other ingredients:
2 eggs
1 1/2 cups milk
2 cans cream of mushroom soup
2 cups shredded cheddar cheese (optional)
Directions: Butter casserole dish. Make chicken mixture in one bowl and set aside. Mix together stuffing mix and broth/water. Melt butter, add to the stuffing mixture, and stir until combined. All stuffing crumbs should be moist. Layer stuffing, chicken mixture and then stuffing mix again. Beat eggs and add milk. Pour over casserole (do not pack or smooth down, leave loose). Let chill in refrigerator for 2 hours or overnight. Before baking, pour cream of mushroom soup over top and bake at 350 for 40-45 minutes. Take out and sprinkle cheese over top of casserole. Bake an additional 5 minutes or until cheese is melted.
-Jerri
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7 Comments:
At July 21, 2009 at 2:35 PM , I am Harriet said...
That does sound interesting!
Stopping by via the blog hop to check out your recipe.
http://iamharriet.blogspot.com/2009/07/random-blurbs-and-smores.html
At July 21, 2009 at 3:21 PM , Mommyof2girlz/StephD said...
Sounds delish! Love chicken and stuffing. Blog hopping, thanks for stopping by last week :)
At July 21, 2009 at 4:33 PM , Lisa@BlessedwithGrace said...
This recipe looks great. My hubby loves packaged stuffing so I know he will love this. Thanks for joining TMTT this week.
At July 22, 2009 at 11:13 PM , MaRiN said...
This looks delicious. My family is always a fan fan of a nice "hearty" meal. I especially like the stuffing in it!
At July 24, 2009 at 7:41 AM , ~Sandy said...
This sounds yummy!!!!!
At July 24, 2009 at 1:26 PM , bj said...
Sounds really good...
At August 17, 2009 at 5:18 PM , Kerry Jo said...
Went grocery shopping today and bought everything I needed to make this. I'll let you know how it turns out.
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