1 pkg (8-oz) seasoned bread stuffing mix

1/2 cup mayyonnaise

1/2 cup butter, melted

1/4 teaspoon salt

1 cup broth

2 eggs

2-1/2 cups cooked chicken, diced

1-1/2 cups milk

1/2 cup onion

1 can condensed cream of mushroom soup

1/4 cup chopped green pepper

1/2 cup chopped celery

grated cheese (optional)


Mix package stuffing with melted butter and broth. Toss lightly to blend. Place half of mixture in buttered baking dish. Mix onion, chicken, green pepper, celery, mayonnaise and salt. Spread over stuffing mixture. Top with remaining mixture. Beat eggs slightly and add to milk. Pour evenly over stuffing; mix, cover with foil and refrigerate over night. Take out one hour before baking. Spread with soup. Bake uncovered in 325 degree oven for 40 minutes. Sprinkle with grated cheese. Return to oven for 10 minutes. Yield: 12 servings

198 cal; 35% from fat; total fat: 7.69 g; saturated fat: 2.15 g chol: 46.8 mg; sodium: 500 mg


Substitute margarine for butter; reduce fat to 2 tablespoons instead of one stick and increase broth to 1-1/4 cups; use 1 egg and 2 egg-whites; substitute lowfat milk; omit salt as broth & soup already have enough; use plain yogurt in place of mayonnaise.


Can use canned chicken or turkey; 2-3 tablespoons dried onion.

Can be cooked immediately, but do not put soup on until mixture begins to firm up.