Chicken Poulet (Chicken Chicken) haha

This recipe is a well-known southern dish called

Chicken Poulet... which translated means... Chicken Chicken.

That alone makes it AWESOME.

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**An important note: this recipe has to sit in the fridge for a few hours

before baking- so keep that in mind.  On a positive note- I had all the

ingredients on hand, and that never happens!!

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INGREDIENTS:

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*2-3 boneless, skinless chicken breasts

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*1 c. cheddar cheese

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*1/2 c. mayo

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*1/4 c. green onions

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*4 eggs

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*1 stick butter or margarine

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*2 c. chicken broth

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*16 oz Pepperidge Farm stuffing mix

(I only had a 12 oz. box of generic brand in my pantry,

so I used that and it was fine...)

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*1 c. milk

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*1 c. water

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*1 can cream of mushroom

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*S&P

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DIRECTIONS:

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*Chicken must be cooked (boiled, fried, baked... whatever-

in fact, you could shred the meat off one of a pre-cooked store-

bought chicken!)

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*Melt 1 stick butter in 1 c. water in the microwave; pour over

stuffing mix (in a big enough bowl)

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*Add 2 eggs and broth

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*In a separate bowl, mix shredded chicken, mayo and onions

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*Press half the stuffing mix in the bottom of a cakepan

(9x13)

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*Top with all the chicken mixture

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*Salt and pepper

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*Top with the remaining stuffing mix

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*Beat 2 eggs and the milk; pour over mixture

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*Cover and let sit in fridge for at least 2 hours

(eight hours or overnight is recommended)

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*Remove cover and spread cream of mushroom over top

of casserole.

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*Bake uncovered at 350 for 45 mins.

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*Sprinkle cheese on top, bake a few more minutes

til cheese melted-

-original recipe found at SouthernPlate.com