Chicken With Stuffing Crust (Oamc)

Ingredients

• 14 ounces seasoned stuffing mix
• 1 cup butter, melted
• 2 cups water
• 1 tablespoon vegetable oil
• 1/2 cup carrot, grated
• 1 cup onion, diced
• 1/2 cup celery, chopped
• 5 cups cooked chicken, cubed
• 1 cup mayonnaise
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 teaspoons tarragon
• 3 eggs
• 2 cups skim milk
• 10 3/4 ounces cream of mushroom soup
• 4 ounces swiss cheese, shredded

Directions

1. 1

   The day before serving, combine crust ingredients--stuffing mix, butter, and water in a large bowl; mix lightly.

2. 2

   Butter 2 small cake pans.

3. 3

   Divide the crust mixture into fourths because ultimately you will have crust, chicken mixture, and topped with remaining crust.

4. 4

   Put 1/4 into each pan-reserving rest.

5. 5

   Add oil to a large frying pan, saute the carrots, onion, and celery until just barely limp.

6. 6

   Drain on paper toweling.

7. 7

   In a large bowl, combine sauted vegetable mixture, chicken, mayonnaise, salt, pepper, and tarragon.

8. 8

   Put the chicken mixture onto the crust.

9. 9

   Divide the reserved crust mixture between the two pans.

10. 10

    Put the eggs and milk into a medium bowl and beat; pour over both pans.

11. 11

    Cover with foil and refrigerate overnight (or label and freeze for future use and later defrost by 24 hours inside your refrigerator).

12. 12

    An hour before cooking, remove casserole from refrigerator.

13. 13

    Preheat oven to 325 degrees.

14. 14

    Spread mushroom soup over top and bake for 40 minutes.

15. 15

    Sprinkle with cheese; bake 10 minutes more.