"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken & Stuffing Scallop Recipe

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This recipe for Chicken & Stuffing Scallop, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Adams
Added: Sunday, June 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 8 oz. package herb seasoned stuffing
3 c.cubed cooked or canned chicken
1/2 c. butter or margarine
1/2 c. flour
1/4 tsp. salt
dash pepper
4 c. chicken broth
6 eggs, lightly beaten
1 recipe Pimento Mushroom Sauce

Directions:
Directions:
Prepare stuffing according to package directions for dry stuffing. Spread in 13x9x2 baking dish. Top with layer of chicken. In sauce pan melt butter; blend flour and seasonings. Add cool broth; cook and stir till mixture thickens. Stir a small amount of hot mixture into eggs, return to hot mixture; pour over chicken. Bake at 325 F 40 to 50 minutes or until set. Top with Pimento Mushroom Sauce.

Pimento Mushroom Sauce:
Mix 1 can cream of mushroom soup, 1/4 c. milk, 1 c. sour cream, 1 small jar chopped pimento. Heat and stir till hot. Serve over casserole.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
It takes a little effort but it is delicious and worth it.

 

 

 

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