Christmas party and Monday is all I've got.
Today we celebrate Dr. Martin Luther King Jr.'s birthday. He had a dream and today it lives on.
We also celebrate Robert E. Lee's birthday. Stephanie has
promised us some Lee trivia. Not that she thinks anything about him is trivial.
You knew it was coming. You had to. I take my heroes where I find them and I don't defend it. My team won the National Championship last week. That's 14, if you didn't know. I am still beside myself.
Now for the recipe:
In spite of its name it has nothing to do with France and everything to do with cream of mushroom soup. When I made it for the Heart of Dixie party, I omitted the onions and celery. Some people don't like it.
POULET DE NORMANDY
3 1/2 c. or 1 sm. pkg. Pepperidge Farm herb seasoned stuffing
1 stick butter, melted in 1 c. hot water or broth2 T. butter
1/2 c. chopped onion
1/2 c. diced celery
1/2 c. mayonnaise
1/4 tsp. salt
2 cups diced chicken or turkey
1 c. milk
1 can cream of mushroom soup
2 cups grated cheddar cheese
Sauté onions and celery in 2 T. of butter.
Mix stuffing with butter melted in hot water. Add onions, celery. In greased small oblong pan, pat half of bread mixture. Spread on chicken. Top with rest of bread. Beat eggs in milk and pour over all. Refrigerate overnight. Take out 2 hours before serving and spread with mushroom soup.
Bake, uncovered at 325 degrees for 40 minutes. Sprinkle with grated cheese and bake 10 minutes longer.
The original recipe doesn't call for onions and celery but we like it. If you don't, leave it out.
You can double it and put it in a 9 X 13 pan.