Recipe: Chicken Normandy (make ahead casserole using cooked chicken and Stove Top Stuffing)

CHICKEN NORMANDY

1 (6 oz) package chicken-flavored Stove Top Stuffing Mix
1 cup chicken broth
1 stick (1/2 cup) margarine, melted
2 1/2 cups diced chicken
1 cup sliced water chestnuts
1/2 cup diced celery
1/2 cup margarine, softened
1 (4 oz) can mushrooms, drained
1/4 cup chopped onion
1 1/2 cups milk
2 eggs
1 cup grated cheese (for topping)

Mix the first 3 ingredients and spread half in 9x13 inch pan. Top with the diced chicken; set aside.

Mix together water chestnuts, celery, margarine, mushrooms and onion; place over the chicken. Top with the remaining stuffing mixture; set aside.

Beat the milk and eggs together and pour over all. Refrigerate overnight.

WHEN READY TO BAKE:
Remove casserole from refrigerator and let sit at room temperature for 1 hour before baking.

Bake at 350 degrees F for 40 minutes. Top with grated cheese and bake 10 minutes longer.

Adapted from source: Amber Erickson, The Mobridge Tribune, June 15, 2005