A couple of weeks ago a dear friend passed away. As I was reflecting on our friendship, that goes way back, a lot of that friendship revolved around food. I know that comes as a big surprise. But Theresa always loved feeding people and I think that is one of the places I picked up that habit. This particular dish was one of her go to dishes. I understand why now. It makes a lot and will feed a multitude. In fact she made this for our wedding. But that is a story for another day. So I thought what better tribute to this great friend than making one of her favorite dishes and sharing it with you. I think she would like that. I guess I should also explain that Poulet is a fancy word for dressing I think. This is a lot like southern chicken and dressing.
I really should have made this in two baking pans but I managed to squeeze it all in. I will say this up front, while I was making one batch I decided to make two and freeze the second one in a couple of smaller pans for another day or to share. I will show you those pans and tell you after much questions asked got them ready for the freezer.
This is the second batch I made for the freezer. After asking a couple people their opinion I did not add the milk/egg mixture on top before freezing. So when you thaw the casserole you will add the milk and egg and let sit overnight just like when you make it fresh. These are smaller so I think one egg and about 1/2 cup of milk mixed and poured on top will be good.
Theresa's Chicken Poulet Recipe
1/2 cup melted butter
2 14 oz cans chicken broth
4 cups cornbread crumbled
4 cups Pepperidge Farm Herb Stuffing Mix
1 cup chopped celery
1 cup chopped onions
1/2 to 1 teaspoon sage
1 teaspoon seasoning salt
1/2 cup mayo
2 1/2 cups cooked and chopped white chicken
1 1/2 cups milk
2 eggs beaten
1 can cream of mushroom soup
1 cup shredded cheddar cheese
Preheat oven 400 degrees. Bake for 50 minutes then add cheese and bake 10 more minutes. This casserole also freezes beautifully.