Poulet De France

1 package Pepperidge Farms Seasoned Stuffing Crumbs -- 7

pound bi rd size 1 stick butter or margarine -- melted

2 cups chicken broth

3 cups cooked chicken -- diced

1/2 cup onion -- chopped

1/4 cup chives -- minced

1/2 cup celery -- finely chopped

1/2 cup mayonnaise

3/4 teaspoon salt

2 eggs

1 1/2 cups milk

1 can cream of mushroom soup -- undiluted

1 cup mild cheddar cheese -- grated

Mix together the stuffing, margarine, and 1 cup broth according to package dire ctions. Stir together the chicken, remaining 1 cup broth, onion, chives, celery , mayonnaise, and salt.

Spread half of the stuffing into the bottom of a 13 X 9 inch baking dish. Add t he chicken mixture. Top with the remaining stuffing. Whisk together the eggs, m ilk, and soup and pour evenly over the top. Freeze with the cheese in a bag att ached. When thawed, bake, covered, for 40 minutes at 325. After 30 minutes, spr inkle with cheese and continue to bake, uncovered, for the last 10 minutes.

SUmmary of processes: chop: 1/2 cup onions, 1/2 cup celery Mince: 1/4 cup chives grate: 1 cup mild cheddar cheese freeze in: 13X9 inch baking dish serve with: lemon gelatin salad, frozen peas. This is a super dish to take to a pot luck. Garnish with half slices of red spiced apples.