Chicken Normandy Casserole Make Ahead Recipes

CHICKEN NORMANDY

Steps:

• In a bowl, combine the first three ingredients. Spread half into greased 3-qt. baking dish. , In a bowl, combine the chicken, onion, celery, mayonnaise and salt. Spoon over stuffing; sprinkle with reserved stuffing mixture. Whisk the eggs and milk; pour over top. Spread with soup. , Bake at 325° for 40 minutes. Sprinkle with cheese; bake 10 minutes longer or until a thermometer reads 160°.

CHICKEN NORMANDY CASSEROLE MAKE AHEAD

Steps:

• 1. Cook the chicken in water until done. Save the water you cooked the chicken in for the stuffing. Cool off the chicken and cut into chunks. Put aside.
• 2. With the reserved water you cooked the chicken in, mix your first bag of stuffing with 2 cups of the hot chicken water and 3 tablespoons of butter. Mix well and let it rest a bit to soak up all the water. Put this in a 9x13 inch baking pan.
• 3. For the filling: mix together the celery,mayo,onion, water chestnuts and pimiento.
• 4. Place all the chunked chicken bits on your first layer of stuffing.
• 5. Place the mayo filling on top of the chicken layer.
• 6. Mix your second bag of stuffing with 2 cups of the warm water from the cooked chicken and 3 Tablespoons of butter. Mix well and let rest unil the liquid is absorbed. Place the stuffing on top of the mayo layer.
• 7. Mix your 2 eggs with the 1 1/2 cups of milk. Pour this all over the top of the casserole.
• 8. Cover and let sit in the refrigerator at least 3 hours or preferably over night.
• 9. When ready to serve, take the casserole out one hour before baking. Preheat oven to 350 degrees. Bake casserole uncovered for 40 minutes.
• 10. Take out casserole and top with grated cheddar cheese. Bake for an additional 10 minutes until cheese has melted.
• 11. Serve and enjoy!

CHICKEN NORMANDY (ESCALOPE DE POULET A LA NORMANDE)

Steps:

• Heat olive oil in a skillet over medium-high heat. Pan-sear chicken breasts in the hot oil until lightly browned, 2 to 3 minutes per side. Remove chicken breasts from the skillet.
• Add drained mushrooms to the pan juices in the skillet and cook until they start to pop, about 5 minutes.
• Whisk together cream, egg yolk, Dijon mustard, salt, and pepper in a small bowl; pour into the skillet with the mushrooms. Return chicken breasts to the skillet and simmer over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C).
• Serve with cooked white rice.

MAKE-AHEAD CHICKEN CASSEROLE

Steps:

• Prepare stuffing according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer., In a large bowl, combine the chicken, corn, broccoli, soup, milk, sour cream, mayonnaise, pepper and mushroom mixture; transfer to a greased 13-in x 9-in. baking dish. Top with stuffing. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35 minutes. Uncover and bake 10-15 minutes longer or until stuffing is lightly browned. Let stand for 10 minutes before serving.