I’ve been cooking a lot for my husband, and this is one of our favorites – delicious comfort food! After cooking a meal, you can easily divide portions into various containers: glass and aluminum mini loaf pans. They work great in ovens, and the glass is great for microwave ovens as they don’t melt like some of my cheaper plastic containers. Just store them in the freezer, then put it in your lunchbox. As time goes by, it will thaw. By the time you get to your hotel, it’s ready to heat up!
CHICKEN NORMANDY Ingredients: 1 16-oz. package Pepperidge Farm herb cornbread stuffing (golden yellow bag) 1 can chicken broth 1/4 cup chopped onion 3/4 tsp salt 3/4 cup milk 1 1/2 can cream of chicken 1/2 cup melted butter 3 cups chopped cooked chicken (can use rotisserie) 1/2 cup celery 1 cup mayonnaise 2 eggs 1 can cream of mushroom soup 2 cups shredded cheddar
Directions: Mix all ingredients except mushroom soup and cheese. Spread in 13 x 9 dish. Spoon soup over mixture then top with cheese. Bake at 325 for 45 minutes. May be made the night before and refrigerated.