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CHICKEN-STUFFING SCALLOP Recipe

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This recipe for CHICKEN-STUFFING SCALLOP, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Miller
Added: Wednesday, July 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 C. CUBED COOKED CHICKEN
1 PKG. PEPPERIDGE DRESSING
1/2 C. BUTTER
4 C. BROTH
1/2 C. FLOUR
SALT AND PEPPER
6 EGGS SLIGHTLY BEATEN
*CAN OF MUSHROOMS (OPTIONAL)

GRAVY-------
1 CAN MUSHROOM SOUP
1 C. SOUR CREAM
1/4 C. MILK
1/4 C. CHOPPED PIMIENTO

Directions:
Directions:
PREPARE DRESSING AS DIRECTED WITH ONION CHOPPED FINE. SPREAD DRESSING IN 9X13 PAN, TOP WITH CUBED CHICKEN. MELT BUTTER AND BLEND IN FLOUR AND SEASONINGS; ADD
COOL BROTH AND COOK UNTIL THICKENED.
STIR SMALL AMT. OF HOT MIXTURE WITH EGGS AND BLEND ALL TOGETHER.
POUR OVER LAYERS AND BAKE IN SLOW OVEN 325 DEGREES FOR 45 MIN. OR UNTIL KNIFE COMES OUT CLEAN.

Personal Notes:
Personal Notes:
CUT IN SQUARES; HEAT GRAVY INGRED. AND POUR OVER SQUARES TO SERVE.

 

 

 

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